Beijing Shuanyangrou
Beijing instant-boiled mutton hot pot features paper-thin slices of premium lamb flash-cooked in a clear, copper-pot simmering broth with sesame dipping sauce.
食材清单
- Mutton 300 g
- Cooking oil to taste
- Soy sauce 2 tbsp
- Cooking wine 2 tbsp
- Ginger slices 3 slices
- Scallion segments 2 stalk
- Salt to taste
制作步骤
- 1. Wash and cut the Beijing mutton into pieces, blanch it in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Add in the Beijing mutton and fry until the surface is slightly brown.
- 4. Add mutton, ginger slices, green onions and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.
文化小知识
京式涮羊肉（涮羊肉）是中国最古老的火锅形式，其历史可以追溯到元朝，当时蒙古人将吃羊肉的传统带到了北京。带烟囱的传统铜锅是标志性的。与四川火锅不同，北京火锅使用清澈温和的汤底，凸显羊肉的品质。芝麻酱（尤其是豆腐乳和韭菜花）是这道菜的灵魂。历史上，这是清朝宫廷和满族贵族的食物。