November 07, 2022

HOW TO PREPARE CHINESE-STYLE LAMB HOT POT SLICES?

By Aussie Meat
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PRODUCT(S):

HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)

Preparation Time: 20 mins / Cook Time: 55 mins Serving: 4

Ingredients:

HOT POT
2 x HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)
1/2 leek, cut on the bias into 1/2-inch slices
1 (1-inch) knob ginger, sliced
4 wood ear mushrooms, soaked
3 Chinese red dates
2 dried shiitake mushrooms, soaked
2 tablespoons dried goji berries, soaked
1 tablespoon dried shrimp, soaked
1/2 daikon radish, sliced thinly (about 1/2 cup)
1/2 napa cabbage, shredded
1 pound firm tofu, frozen and defrosted
1 cup mung bean vermicelli, soaked

BROTH
1 lamb bone or beef femur bone, cut into 3-inch segments, soaked for 30 min to purge blood
4 (1/8-inch-thick) slices ginger
2 green onions, sliced 1/2-inch-thick

DIPPING SAUCE
3 tablespoons sesame paste
1 teaspoon chive paste (also called leek flower sauce)
1 teaspoon red fermented tofu (also called fermented bean curd), blended
1 tablespoon sesame oil
1/2 tablespoon light soy sauce
1 teaspoon Chinese black vinegar
1 teaspoon Shaoxing wine
1 tablespoon minced scallions
1 tablespoon chopped cilantro
chopped Chinese pickled garlic, to taste
1 teaspoon chili oil

Method:

FOR THE BROTH:

In a stock pot, cover beef or lamb bones with cold water. Bring to a boil & let boil for 3 minutes, until a layer of gunk forms. Remove bone & reserve. Discard the rest of the water. Rinse & rub bones in cold water until water runs clear.

In a pressure cooker or Instant Pot, cover bones with 4 quarts water. Add ginger & onion. Cook at high pressure for 45 minutes. Release & strain. Taste & season with salt, sugar & chicken powder. On its own, the broth should taste barely underseasoned & look very clear.

FOR THE DIPPING SAUCE:

In a small bowl, combine desired ingredients & mix until smooth. If it's too clumpy, add some warm broth to thin out the mixture.
FOR THE HOT POT:

In a pot, bring strained stock & the leek, ginger, mushrooms, dates, shiitakes, goji berries & dried shrimp to a simmer. Let simmer for about 15 minutes. Add the daikon & get ready to eat.

To serve, bring the hot pot to a boil. Using chopsticks, place slices of raw meat, tofu & vegetables in the boiling broth & swish until cooked through. Enjoy with the dipping sauce.


Aussie Meat
Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.