Whole Lamb Hot Pot

Whole Lamb Hot Pot

　　It mainly uses plump black goats. After slaughtering, the hair is removed by boiling, the internal organs are cleaned, and the hair on the head and feet is scorched off. The scorched parts are then roasted over charcoal until yellow, and the bones are pounded with a hammer. Finally, all the lamb blood, offal, and meat are cut into chunks and boiled together in one pot. The advantages of this cooking method are that there is no gamy smell, the broth is white, the flavor is rich, the meat is fragrant, and it is also highly nutritious. The Whole Lamb Hot Pot is not only a beloved local delicacy among the people of Yongren, but also a very popular and common dish.