Ningxia Lamb Hot Pot

Ningxia Lamb Hot Pot

　　1. The sliced lamb should be as thin as paper, even as crystal, aligned as straight as thread, and beautiful as flowers. Each slice should be 17 to 20 cm long and 3 to 6 cm wide.

2. With the hot pot on high heat, slide in the meat slices and blanch them until they turn white, then remove and dip in seasoning.

(1) Make the broth with sheep bones, pork bones, fish, and ginger.

(2) Freeze the lamb solid, then further trim away any fat, irregular edges, brittle bones, tough skin, and membranes. Slice it into extremely thin pieces about 15–20 cm long and 3–5 cm wide, and arrange them on a plate for later use.

(3) Add shrimp to the broth.

(4) Add charcoal to the hot pot and bring the water to a boil. First, put in a small amount of sliced meat and gently separate it in the soup. When it turns a light grayish-white, remove and dip it in the prepared sauce. Continue cooking and eating the meat as you go—avoid adding too much at once as it may become tough and lose its tenderness.

(5) After all the meat slices are cooked, add cabbage leaves and fine vermicelli (you can also use frozen tofu, white tofu, pickled vegetables, spinach, etc.) to make a soup dish.

The ingredients are carefully selected for freshness and tenderness, the meat slices are paper-thin and evenly cut, the seasonings are diverse and flavorful, and the blanched lamb is richly aromatic without any gaminess.