Shuan yang rou (Beijing instant-boiled mutton hotpot)

What to get ready

• Lamb 600 g
• Chinese cabbage 400 g
• Glass noodles 160 g
• Tofu 240 g
• Dried Shiitake Mushrooms 32 g
• Dried jujube 8
• Ginger 24 g
• Spring onion 8 sprigs
• Sesame sauce 80 g
• Garlic chives 40 g
• Soy sauce 40 ml
• Coriander 20 g
• Salt 12 g

Method

1. 1 Place the lamb in the freezer for 40 minutes to firm it up, then slice it very thinly and arrange it in rolls on a plate.
2. 2 Boil a pot of clear water with sliced ginger, scallions, shiitake mushrooms, and jujube dates for 15 minutes, without adding much seasoning.
3. 3 To make the dipping sauce, combine sesame sauce, soy sauce, chopped chives, and cilantro, stirring until smooth and creamy.
4. 4 Soak the vermicelli for 5 minutes until soft, then cut the Chinese cabbage and tofu into bite-sized pieces.
5. 5 Dip the lamb into a pot of boiling water for 10 seconds until it just changes color, then dip it in the broth immediately.
6. 6 At the end of the meal, add the Chinese cabbage, tofu, and vermicelli noodles to the pot and cook for 5 minutes to serve with the sweet broth.

With an appliance

• Microwave 29 min

  Replace step 2: heat the water with ginger, onion, and mushrooms in a microwave-safe pot at 800W for 10 minutes; reduce this by about 5 minutes and don't need to watch it boil, but the broth will still be as light as the original. The meat should only be dipped when the pot is placed on the table.