Chaoshan Yangrou Huoguo
Chaoshan mutton hot pot is a warming winter dish featuring tender lamb cooked in a clear, mild broth, then dipped in Chaoshan-style sauces. Unlike spicy hot pots, the Chaoshan version emphasizes the natural flavor of premium lamb, served with a variety of fresh vegetables and noodles.
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 Chaoshan mutton hotpot into pieces, blanch in water to remove the blood foam and set aside.
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Add Chaoshan mutton hot pot 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
虽然潮汕菜以牛肉而闻名，但羊肉火锅却是备受推崇的冬季传统。潮汕火锅的做法温和且注重风味，与辛辣的四川火锅不同。对清汤和新鲜食材的重视体现了潮汕尊重自然风味的烹饪理念。