Does anyone know what kind of low ingredients the little sheep hot pot is?

Little Sheep Hot Pot Base Recipe.

2 grass fruits.

2 jujubes 2 longans.

4 white cardamom.

Sliced ginger 5 slices.

Angelica a small handful.

Two stalks each of Codonopsis and green onions.

Oiled dried red pepper grains.

The soup is pork bone broth, remove the bone residue and oil.

You can also be a little sheep at home.

Little Sheep Hot Pot Base Recipe:

1. Allocation of medicinal materials:

Ingredients: star anise 6 g trinaphthalene 3 g cinnamon 2 g cumin 3 g grass fruit 6 g bay leaf 5 g white cole 3 g meat cole 3 g clove 2 g sand kernel 3 g sand seed 3 g juba 3 g ginger 3 g angelica 3 g tangerine peel 2 g citronella 5 g caraway seed 2 g monk fruit 1 dried ginger 6 g pepper 3 g white pepper 3 g angelica 8 g astragalus 3 g sand cucumber 5 g eucommia 2 g lycium 2 g yuzhu 2 g spicy wood incense 3 g huai yam 6 g xin yi 2 g perilla 2 g licorice 2 g water 50 kg.

Method: Add the above herbs to water with liquor and soak for 30 minutes, remove and put them into a gauze bag to make a spice bag.

2. The configuration of soup marinade:

2 old hens, 2500 grams of cow bones, 3000 grams of sheep stick bones, 2 pairs of duck racks, 15 grams of angelica, 3 grams of angelica, 5 grams of kaempfera.

Method: Wok on the fire, put in the oil to heat, under the angelica, angelica, kaempfera slightly fried, pour in the chicken pieces and stir-fry together, until the water will be dry, pour into the stainless steel barrel, then put in the beef bones, stick bones, duck rack and spice bag, and then inject 50 kg of water, after the fire boils, skim off the foam and turn to low heat to boil for about 6 hours, remove the slag, do not use, and get white soup.

3. Soup: Raw materials: 3000 grams of white soup, 20 grams of ginger slices, 75 grams of green onions, 400 grams of garlic cloves, 8 grams of Codonopsis, 4 jujubes, 2 longans, 20 grams of refined salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 3 grams of pepper, 3 grams of sand ginger powder, 5 grams of butter, 5 grams of mutton fat, 10 grams of chicken fat.

Method: Take 3000 grams of boiled white soup, put it into a hot pot basin, add the above ingredients and boil for 5 minutes, and then serve with a saucer.

The base of the little sheep hot pot is carefully blended with dozens of high-quality tonic condiments such as angelica, codonopsis, grass fruit, etc., and the soup at the bottom of the pot is divided into two types: clear soup and spicy soup. The soup is spicy and delicious, with a long aftertaste. At the same time, the disposable pot base ensures hygiene, safety and reliability.

Because of the emergence of this soup, in a sense, the traditional concept of "difficult to reconcile" has been changed.

It is roughly divided into three fresh pot bottoms and spicy pot bottoms.

Inner Mongolia Little Sheep Hot Pot Base Production Recipe:

Don't use this recipe, no. If you use it, you will waste the ingredients.

The base of the little sheep hot pot is carefully blended with more than 60 kinds of high-quality nourishing condiments such as angelica, codonopsis, grass fruit, etc., and the soup at the bottom of the pot is divided into two kinds: clear soup and spicy soup. The soup is spicy and palatable, and the special mutton for the little sheep hot pot is selected from the pure natural, pollution-free Inner Mongolia Xilin Gol Natural Ranch to provide the fat tail lamb, each sheep is slaughtered by professional manufacturers, and after acid removal, removal of back tendons, sticky skin, lymph, blood, cartilage and other advanced technology. Therefore, its meat quality is not only tender and juicy, not fishy, but also delicious and refreshing, especially because the natural pasture has not suffered any pollution, its meat is recognized as green food by the state, which is beneficial and harmless to the human body.

The base of the pot is made of more than 60 kinds of seasonings such as angelica, codonopsis, grass fruit, etc., which is pure natural and pollution-free Ximeng lamb meat. So that the soup is long but not light, and the meat is not old for a long time. Long-term consumption can nourish the skin and strengthen the body.

Disposable pot base, hygienic, safe and reliable. Because of the emergence of this soup, in a sense, the traditional concept of "difficult to reconcile" has been changed.

Ingredients: 350g sesame paste, 50g peanut butter, 1 spoon of rose bean curd, 2 spoons of leek flowers, 2 spoons of oyster sauce, 1 spoon of light soy sauce, 1 teaspoon of balsamic vinegar, appropriate amount of freshly fried chili oil, appropriate amount of coriander, appropriate amount of chopped green onion, appropriate amount of marinated shrimp oil.

1. Add peanut butter to sesame paste, use boiling water, add water at one time, add it slowly, let the thick sesame paste as solid as little by little contact with the water, and slowly turn the sesame paste into a liquid state, the specific state is to take a chopstick and dip it, which can be pulled into a line of consistency.

2. Add bean curd juice, and add another piece of bean curd according to the amount.

3. Add leek flowers, light soy sauce, oyster sauce, vinegar, marinated shrimp oil, stir well4, chop the shallots and coriander, and add according to your preference.

5. Add chili oil to your liking.

Ingredients: greens, meat, balls.

Ingredients: Hot pot base.

Method: 1. Take a boiling pot and add green onions, ginger, garlic, millet peppers.

2. Place some ingredients that are not easy to cook at the bottom layer, such as fish balls, meatballs, potatoes, and lotus root slices.

3. Put the hot pot base on top of the dish.

4. Take an appropriate amount of sweet sauce and pour it on top.

5. Put in the dough cake (you can skip it, according to personal taste), add boiling water to cover the ingredients.

6. Bring to a boil over high heat, cook until the ingredients are ripe, and the flavor of the base is immersed in the food, and you can eat it directly.

Use the pork stick bones to boil a base soup first, then add the base of the little sheep hot pot, add more pure garlic and cumin powder and boil for 5 minutes, and then you can eat the shabu-shabu after the fragrance comes out.

Put it in a pot and heat it up.