Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, western chinese-style lamb hot pot. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Western Chinese-Style Lamb Hot Pot is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Western Chinese-Style Lamb Hot Pot is something that I have loved my entire life. They are fine and they look wonderful.
Great recipe for Western Chinese-Style Lamb Hot Pot. Cumin helps get rid of the peculiar smell of the lamb meat, so it is often used in Western Chinese cooking. *Make sure not to burn the cumin. *The gamey odor of the lamb meat will be muted by frying it before boiling. Recipe by Yini Since the original lamb is not tolerant for everyone, we simmered lamb with cooking wine. Then add fried scallion, ginger, garlic, and dried shrimp as the taste enhancer for the soup.
To get started with this particular recipe, we have to prepare a few ingredients. You can have western chinese-style lamb hot pot using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Western Chinese-Style Lamb Hot Pot:
- Make ready 350 grams Lamb
- Take 300 grams Daikon radish
- Take 1/2 Onion
- Get 40 grams Cellophane noodles
- Prepare 10 grams Onions (for garnish)
- Take "A" seasonings:
- Take 10 Leftover pickled plum seeds (optional)
- Get 5 grams Shio-koji
- Make ready 5 grams Cooking sake
- Take "B" seasonings:
- Make ready 30 grams Ketchup
- Take 20 grams Soy sauce
- Make ready 15 grams Cooking sake
- Prepare 5 grams Sugar
- Prepare 200 grams Water
For best results, use a firm bean curd. A classic northern Chinese dish, Mongolian Hot Pot is traditionally made with mutton. The easiest way to prepare the broth is simply to purchase a leg of lamb and heat it in boiling water before slicing. However, Chicken broth can be substituted. scald the lamb in boiling water for a minute, remove it and put to one side; in a big frying pan add the oils, add in the spring onions, ginger, chili and bay leaves, aniseed and brown them for a couple of minutes; add in the scalded lamb chunks and stir fry, now add in the sugar rocks Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl.
Steps to make Western Chinese-Style Lamb Hot Pot:
- Mix the "A" seasonings with the lamb meat. Marinate for an hour or more.
- Dry-roast the cumin in a frying pan. Once it starts to crackle, remove it from the frying pan.
- Without greasing the frying pan, cook the marinated lamb meat until well done. Once the lamb starts to sizzle, add the cumin and sauté together.
- Combine the "B" seasonings in a hot pot, and bring to a boil.
- Once the meat browns, transfer it the hot pot from Step 4.
- Chop the onions and daikon radish into chunks, and add them to the hot pot.
- Cover with a lid, and boil for 30 minutes.
- Add the harusame bean noodles, boil, and it is done. Toss some minced green onions into the hot pot before serving.
The easiest way to prepare the broth is simply to purchase a leg of lamb and heat it in boiling water before slicing. However, Chicken broth can be substituted. scald the lamb in boiling water for a minute, remove it and put to one side; in a big frying pan add the oils, add in the spring onions, ginger, chili and bay leaves, aniseed and brown them for a couple of minutes; add in the scalded lamb chunks and stir fry, now add in the sugar rocks Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning. Hong Kong Style Chinese Braised Lamb Casserole (zhi zhu yangrou bao, 枝竹羊肉煲 or foo jook yeung yuk bo in Cantonese), is a popular Cantonese dish perfect for the last few winter months. The subtle flavor of the casserole really lets the individual ingredients shine through.
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