Photograph of the finished Beijing hot pot

China · Lẩu nồi đồng Bắc Kinh sốt vừng tám vị

Beijing hot pot

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1 kg
  • Photograph of Sesame sauce Sesame sauce 200 g
  • Photograph of Red fermented bean curd Red fermented bean curd 80 g
  • Photograph of Garlic chives Garlic chives 100 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar 48 ml
  • Photograph of Chinese cabbage Chinese cabbage 600 g
  • Photograph of Glass noodles Glass noodles 240 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Ginger Ginger 40 g

Method

  1. 1 Freeze the lamb steak for 1 hour, then slice it thinly (1.5 mm thick). The meat needs to be slightly frozen to be able to be sliced as thin as paper.
  2. 2 The key to making a Beijing-style hot pot is to boil the broth with only sliced ginger and scallions, ensuring it's clear.
  3. 3 Prepare an eight-ingredient dipping sauce: sesame sauce, red fermented bean curd, pickled chives, soy sauce, black vinegar, sesame oil, green onions, and cilantro.
  4. 4 Sesame sauce should be diluted with warm water, spoonful by spoonful, until it flows smoothly; if it's too thick, it won't coat the meat.
  5. 5 Dip each slice of lamb in the sauce for 8 seconds, then dip it in the sauce at the end of the meal. Finally, dip the Chinese cabbage and vermicelli into the pot.

With an appliance

  • Microwave 58 min

    Replace step 2: simmer the broth with ginger and onion in a deep bowl at 900 W for 6 minutes until boiling, then transfer to a copper pot to keep warm; step 5 still involves dipping the lamb slices for exactly 8 seconds on the stove to control doneness.

Start cooking