Main Ingredients:
Lamb: 1000g.
Auxiliary Ingredients:
Shiitake Mushrooms: 200g; Carrots: 2; Potatoes: 2; Enoki Mushrooms: 100g; Lettuce: 1; Bean Curd Skin: 1 portion; Fresh Bamboo Shoots: 100g; Bean Curd Puffs: 200g; Crab Sticks: appropriate amount; Beef Balls: appropriate amount; Shrimp Balls: appropriate amount.
Seasonings:
Oil: 100g; Garlic: 5g; Ginger: 5g; MSG: 20g; Chicken Essence: 20g; Cooking Wine: 20ml; Pepper: 5g; Dried Chili Peppers: 8; Sichuan Peppercorns: 2 liang; Star Anise: 2 liang; White Broth: 3000g; Coriander: 2 liang.
Flavor: Medium Spicy; Cooking Method: Hot Pot; Time: 1 hour; Difficulty: Normal.
Detailed Steps for Cooking Assorted Lamb Hot Pot + 2 Special Seasoning Sauces
Wash and prepare all ingredients. Wash the lamb and cut it into 3cm cubes.
Prepare the seasonings.
Bring water to a boil, add the lamb and remove any foam. Blanch and remove from the water.
Remove the blanched lamb and set aside.
Cut the carrots and potatoes into chunks.
Add some oil to the pressure cooker, add ginger and garlic, pour in the white broth and heat it up. Add the lamb, carrots, and potatoes.
Add a small amount of salt, spray cooking wine, and pressure cook for 20 minutes. Stew until the meat is tender and the soup is fragrant, then remove from the heat.
Prepare all the other ingredients.
For the sesame sauce: mix 60g of sesame paste with 1g of salt.
Add 10ml of soy sauce.
Add 10ml of abalone sauce.
Add 1 liang of black sesame seeds.
Add 5ml of sesame oil.
Add 1 liang of chopped coriander.
For the spicy sauce: mix 30g of chili seed sauce with 20ml of chili oil, 1 liang of salt, 10ml of soy sauce, and 5ml of sesame oil.
Add 1 liang of white sesame seeds and 1 liang of chopped coriander.
