· Recipe · 5 min read
Savoring Cantonese Mutton Hotpot
There are many varieties of hot pots in Guangdong. Recent ones include porridge and coconut chicken, while the more popular ones include satay pots, charcoal stoves, and lamb belly pots. Today, we will make a standard Cantonese hot pot.
Ingredients
- 1000g mutton
- 2 large sections of sugarcane cut in half
- half of the white radish is cut into dice
- peel 2 water chestnuts
- 2-3 slices of angelica
- half of Codonopsis
- 2 slices of Polygonatum odoratum (optional)
- a small root of Adenophora acuminate (optional)
- 2 cored red dates
- 10 wolfberries
- a quarter of a corn
- a large section of green onion
- a piece of ginger sliced
- 3 star anises must have
- 6 slices of dried tangerine peel
- 2 tablespoons of cooking wine
- 1 tablespoon of white wine
- 10 peppercorns
Base
- 6 slices of ginger
- 1 section of scallion
- 2 tablespoons of cooking wine
- 2 star anises
- 10 peppercorns
- 3 slices of tangerine peel
- Mutton (amount as desired)
Steps
1. Prep Mutton: Place mutton in cold water, bring to a boil, skim off the scum, and cook for another 5 minutes. Rinse the mutton twice in warm water.
2. Soak: Soak the mutton in cold water for 1 to 3 hours, changing the water two or three times. (If short on time, soak for at least 1 hour.)
3. Wash and Blanch: Rinse the mutton again and prepare for blanching.
4. Stir-fry: Heat oil in a pot, add ginger slices, and stir-fry until fragrant. Add mutton and stir-fry over high heat for 1 minute. Pour in 1 tablespoon of white wine and continue to stir-fry for another 2-3 minutes, then remove from the pot.
5. Pressure Cook: In a pressure cooker, combine 2 slices of angelica, 1 small section of codonopsis (about 4 cm), 2 slices of polygonatum, 1 small section of adenophora (about 5 cm), 2 sections of sugar cane, 3 water chestnuts, white radish, 2 red dates, and 10 wolfberries. Add the fried mutton, hot water, 2 teaspoons of seasoning, salt, and half a tablespoon of cooking wine. Cover and cook on high heat, then reduce to low heat for 1 to 1.5 hours.
6. Skim Fat: Once done, remove any fat from the surface of the soup. Feel free to leave it in for richness, depending on your preference.
7. Add Sweetness: Add a few pieces of sugar cane for sweetness and some radish pieces.
8. Prepare to Cook: Add water as needed and prepare to start cooking.
9. Cook the Soup: Place the pot on an induction cooker and begin heating.
10. Serve: The final step is to serve the dishes and enjoy your hot pot!
Tips
It is essential to soak the mutton in water. If the soaking time is longer, it will smell fishy. It should be soaked for at least one hour, and three hours is enough. Star anise must be added to remove the fishy smell. After the mutton is steamed in a pressure cooker, stew it for at least one hour. If you like to eat a little softer, stew it for 1.5 hours.
