Do you know the cuisine of Beijing mutton hotpot?

1. The tender lamb cut into large flakes;Fans, water well, cut;Choose cabbage clean and cut into strips.All material loading plate respectively, on the table.Parsley choose well, cut it into pieces

2. Put the sesame paste, and fermented bean curd, soy sauce, LuHaYou, Chinese chive flower, vinegar, sugar, garlic, coriander respectively into the disc, for use on

3. Put on fresh soup pot, add dried shrimp, ignition on the table, after waiting for the pot soup boil off, with mutton slices with chopsticks in the pot and swishing, will rinse cooked mutton slices with sauce to eat.Finally, in the Chinese cabbage, fans into the pot, vegetables, hundreds of fans when mature, add salt, MSG, soy sauce, remove and serve.

Food features: the meat is tender, not shan not bored with traditional flavor department in Beijing cuisine.