1月23日富源带皮羊肉汤锅

The weather forecast told me it would rain for a few days. It's going to cool down today. It's true. It's 2 degrees now. It snowed a little this morning. In Kunming, in this kind of weather, we have to eat hot pot. So I started buying groceries yesterday. What to eat? Lamb hot pot. I put the lamb in the water last night to blanch it. I blanched it for more than 10 hours. Look, the blood is dripping. Put it back in the water to clean it. Yunnan people like to eat lamb with skin. The lamb that has been slaughtered must be burned. The butcher has already cleaned it a little. I'll take it back and clean it again. Remove the skin one more time. There are still some hair on the skin. Remove it. This is the leg of the lamb. You have to scrape it carefully. Just clean it to this level. Today, we're going to cook it in the way of Fuyan hot pot. Start a big pot. Put the lamb in it. Boil it on high heat. Remove the foam. When the foam turns white, you don't need to beat it anymore. The foam just now is black. That's blood foam. This white foam is basically oil foam. You don't need to beat it anymore. Fuyan lamb hot pot has very little seasoning. It's the same. Put the ginger in. Turn to low heat. Simmer for about three to four hours. Simmer on low heat. This is a very loud sound. Start a pot again. Put the lamb in it. Blanch it in cold water. The whole piece of lamb. When blanching, add some cooking wine. Blanching can remove some blood in the lamb fat. The lamb fat doesn't need to be blanched for too long. When it's too long, the oil starts to come out. Put the blanched lamb fat in the soup pot. Let it cover the lamb. Does the soup pot smell good? It depends on the quality of the lamb. I've eaten this before. The lamb doesn't matter. The owner of the lamb soup doesn't have a lamb pot. You don't have to cook the meat. The lamb is very smooth. Still on low heat. Continue to cook. Fresh lamb blood needs to be processed. Cut it into big pieces. Cut it into small pieces. Boil a pot of water. When the water boils, put the lamb blood in. Turn down the heat. Medium low heat. Let the lamb blood slowly burn in it. The lamb blood will be tender. The lamb blood will sink to the bottom. Stir it gently with a spoon. Don't stir too much. Stir it slowly. Keep the soup pot boiling. Don't use high heat. Don't use low heat. You can take it out. Thin pieces. Take one piece at a time. You need to be patient. Turn it over. The lamb blood is ready. After taking it out, soak it in cold water. The lamb blood can be stored for several days. Soak some vermicelli. Tofu skin. There are many ingredients Coriander. White radish. This radish is grown by myself. Yams. Mint. Chives. It's a must to have lamb soup. Peas. This is my favorite dish. But it's too seasonal. Every November, it's sold out. Until March next year, it's sold out. And this dish is very popular. You can't eat it. This is good. Cabbage. Garlic sprouts. The garlic sprouts go well with hot pot. I like the flavor. I like to eat hot spring onion. It's for dipping sauce. It's been a long time You can put it in the fridge Coriander. It's for seasoning. It's not salty enough. It's time to eat. The weather is cold. The water is too cold. It's not good to eat. It's a hot pot. Dipping sauce is a must. Let's make a dipping sauce. Spicy dipping sauce. First, prepare ginger and garlic. Use a tool. Pull it up. Pull it into mud. Ginger. Garlic. Spring onion and coriander. Cut it into pieces. Mint. Cut it. Salt. MSG. Chili powder. When you eat it, pour the hot dipping sauce. Mix it well. This is the basic version It's ready. Turn off the heat. Take the lamb out. We're eating hot pot today. So we need to make a sauce. Put the lamb in the pot. Put some tomato. Put some green onion. Put some salt. We don't have salt when we make the sauce. Put some pepper. Put some green onion. Now it's ready. Cut the lamb into pieces. Put the lamb in the pot. Put some salt. Put some pepper. Put some salt. Put the hot dipping sauce. In this cold weather, have a bowl of lamb soup. It's very comfortable. Thanks for watching. This is KuanPinLaoYang. See you next time.