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.

Beijing Hotpot (涮羊肉)

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

  1. Prepare the broth by bringing the chicken or beef broth to a boil in a hotpot or large pot on the stovetop.
  2. Arrange the lamb, Napa cabbage, enoki mushrooms, tofu, glass noodles, scallions, and ginger on separate plates for easy access.
  3. Once the broth is boiling, place the ingredients into the hotpot to cook. Each person can cook their own ingredients to their desired doneness.
  4. Prepare the dipping sauce by mixing soy sauce, sesame oil, garlic, and chili according to taste.
  5. 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