Beijing Hotpot (涮羊肉)
涮羊肉 (Beijing Hotpot) is a traditional Chinese dish that involves cooking thinly sliced lamb in a flavorful broth at the dining table. It's a popular dish in Beijing cuisine and is perfect for gatherings and special occasions.
Ingredients
- 500g thinly sliced lamb
- 500g Napa cabbage, sliced
- 200g enoki mushrooms
- 200g tofu, sliced
- 100g glass noodles
- 1 bunch scallions, cut into 2-inch pieces
- 1 piece ginger, sliced
- 4 cups chicken or beef broth
- 1 cup dipping sauce (soy sauce, sesame oil, garlic, and chili)
Instructions
- Prepare the broth by bringing the chicken or beef broth to a boil in a hotpot or large pot on the stovetop.
- Arrange the lamb, Napa cabbage, enoki mushrooms, tofu, glass noodles, scallions, and ginger on separate plates for easy access.
- Once the broth is boiling, place the ingredients into the hotpot to cook. Each person can cook their own ingredients to their desired doneness.
- Prepare the dipping sauce by mixing soy sauce, sesame oil, garlic, and chili according to taste.
- Enjoy the cooked ingredients with the dipping sauce.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Hotpot or large pot Plates for arranging ingredients Chopsticks or tongs
Tools
Knife Cutting board Bowls for dipping sauce
Serving suggestions
Serving suggestions: Serve with steamed rice and a variety of dipping sauces.
Tips & tricks
Tips: Prepare a selection of fresh and pickled vegetables to accompany the hotpot for added variety.
Cost
$20