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Lamb Chop Hot Pot Recipe
As the cold winter approaches, I embarked on a journey to find warm, comforting flavors, and I finally stopped in front of a steaming pot of lamb rib hot pot. The enticing aroma seems to instantly dispel all the chill, and today, let me share this winter's warm secret with you!
INGREDIENTS
Main Ingredients
- ·500g lamb ribs
- ·200g carrots
Additional Ingredients
- ·100g green onion
- ·20g ginger
- ·30g garlic
- ·10g chili peppers
Seasonings
- ·20g doubanjiang (fermented broad bean paste)
- ·30ml cooking wine
- ·8g salt
- ·2g sesame seeds
DIRECTIONS
Step 1
Prepare the Ingredients
Cut the lamb chops into pieces, chop the carrots into bite-sized chunks, slice the ginger, cut the green onions on a diagonal, mince the garlic, and slice the chili peppers into rings.
Step 2
Blanch the Lamb Chops
In a pot, add a small amount of water and bring it to a boil. Add the lamb chops to blanch them, then remove and rinse with cold water to remove any blood.
Step 3
Sauté the Base Ingredients
In a pan, heat some oil and add the ginger and chili peppers to release their fragrance. Add two tablespoons of bean paste and cook until the oil turns red. Then, add the minced garlic and the lamb, stir-frying until the meat is browned.
Step 4
Season and Simmer
Drizzle in a small amount of white wine, add enough water to cover the lamb, and bring to a boil. Then, reduce to a low heat and simmer for one hour.
Step 5
Add the Carrots and Continue Cooking
Add the chopped carrots and two tablespoons of salt. Cover the pot and cook for another ten minutes.
Step 6
Transfer to Hot Pot
Pour the cooked lamb and broth into the hot pot.
Step 7
Final Touches
Add the green onions to the hot pot and sprinkle with sesame seeds, ready for dipping and enjoying.