Mutton and carrot hotpot

Recipe Recommendations

• mutton hind leg 1 block
• carrots one
• garlic three
• ginger appropriate amount
• dried chili the 3

• slightly spicy
• hotpot
• an hour
• ordinary

Steps for Mutton and carrot hotpot

1

Ingredients: Sheep hind leg meat, 1 carrot, 1 garlic, 3 ginger, a little dried peppers.

2

Cut the mutton into thin threads along the lines, add 2 tablespoons of starch with cooking wine and soy sauce and grasp well with your hands. Shred carrots. Cut the garlic white and garlic leaves into sections with garlic, pat the ginger flat, and cut the dried peppers into sections.

3

Put oil in the pan (I added some self-refined sheep oil), add shredded ginger, dried peppers and white garlic and saute until fragrant, and add cooking wine to choke the pan.

4

Add appropriate amount of hot water.

5

Add shredded carrot after the water boils. If you feel that there is too little water, add a little more at this time to avoid the shredded carrot. You can't use too little water, because you have to batter it, and then you have to cook it when you put it into the hot pot. It doesn't taste good after you dry it.

6

Take two spoonfuls of starch and add a little cold water to make water starch. After the shredded carrots are boiled, add water starch.

7

Stir well the water starch in the pan, add the shredded mutton, quickly divide, add a small amount of salt and chicken essence to start the pan.

8

Turn into the hot pot, sprinkle with garlic leaves, boil slightly over low heat, and eat while cooking. The cold wind blows outside, but the feeling of spring inside the house is created by the hot pot.

Mutton and carrot hotpot Make Tips

Recipe Categories

• Hotpot Recipes
• hot dishes
• home cooking
• Elderly recipes
• Winter recipes