Traditional Lamb Hotpot

Traditional Lamb Hotpot

　　Basic Ingredients: Fatty lamb (about 5 pounds), 6 eggs, ginger, onion, garlic, cumin, fine salt, vinegar, Sichuan peppercorns, and a small amount of starch.

Cooking Process:

　　1. Wash and slice the lamb;

　　2. Marinate the lamb in salt for half an hour;

　　3. Beat the eggs, mix with starch to form a paste, add seasonings such as ginger and scallions, stir well, then evenly coat the lamb with the prepared egg mixture;

　　4. Heat old oil (previously cooked clear oil) until boiling, then pour it over the lamb.

　　Chef’s Tips

　　The key to this dish lies in knife skills—slice the lamb along the grain, and make sure the slices are thin for quicker cooking and better flavor absorption.

　　Tips for Better Taste

　　After finishing the lamb, add some greens to the remaining broth. The taste will be rich, aromatic, and linger on the palate.

　　Pro Tip

　　Eating lamb helps maintain a fit figure. It is an ideal source of carnitine, a substance similar to amino acids that helps cells “burn” excess body fat.