Photograph of the finished Beijing mutton hot pot

China · Lẩu cừu nước trong Bắc Kinh

Beijing mutton hot pot

2 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 7.1 oz
  • Photograph of Dried jujube Dried jujube 4.2 oz
  • Photograph of Chinese cabbage Chinese cabbage 2.2 lb
  • Photograph of Glass noodles Glass noodles 11.3 oz
  • Photograph of Tofu Tofu 1.3 lb
  • Photograph of Roasted sesame seeds Roasted sesame seeds 8.5 oz
  • Photograph of Garlic chives Garlic chives 5.6 oz
  • Photograph of White tofu White tofu 4.2 oz

Method

  1. 1 The hot pot broth consists only of water, sliced ginger, spring onion roots, and jujube dates; no other seasonings are added.
  2. 2 Clear broth is the essence of the Beijing version, unlike the spicy and numbing Sichuan hot pot.
  3. 3 Cut the lamb into paper-thin slices by partially freezing it and then slicing it.
  4. 4 Simmer the broth for 25 minutes, then remove the ginger and onion pieces.
  5. 5 Dip the lamb slices in boiling water for exactly 8 seconds, then remove them immediately.
  6. 6 The dipping sauce is a mandatory condiment made with roasted sesame seeds, crushed peanuts, fermented bean curd, and chopped chives.

With an appliance

  • Microwave 1 hr 40 min

    Replace step 4: microwave the water with ginger, scallion roots, and jujube in a deep bowl at 900W for 15 minutes, then strain; let it sit for about 10 minutes, the liquid will be clear, less volatile, and you won't need to constantly monitor it. In step 5, the lamb slices should still be dipped individually for 8 seconds in the simmering pot at the table, as the microwave doesn't allow diners to control the doneness of each slice.

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