Description
A winter-exclusive nourishing hot pot where bone-in mutton blocks are simmered until fall-apart tender with massive ginger, doubanjiang, sesame oil, rice wine, and medicinal herbs.
Restaurants serving Mutton Hot Pot
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton
- Old ginger
- Black sesame oil
- Rice wine
- Medicinal spices
- Fermented tofu
Instructions
- [Authentic Recipe]
- Cut bone-in mutton into large chunks, blanch in boiling water to remove scum and odor.
- Heat plenty of black sesame oil (Hei Ma You) in a clay pot, and slowly sauté smashed 'Lao Jiang' (old ginger) until fragrant.
- Add mutton, sear the surface, then add doubanjiang and soy sauce, sautéing fragrantly.
- Pour half a bottle of Taiwanese rice wine, add water. Drop in a medicinal spice bag (Lu Bao) containing dong quai and cassia, cover, and simmer on low for over
- hours.
- Once tender, add cabbage, frozen tofu, and enoki. Eat with a dip of fermented tofu (Furu) and doubanjiang.
Learn more Spice, substitutes, tips
Key spices
Dong quai and Star anise
Substitutes at Japanese supermarkets
Sliced lamb, Sesame oil, Tubed ginger
Pairing
Room temperature Kaoliang liquor
Trivia
[Hardcore] A signboard (Yangrou Lu) signaling 'winter has arrived' in Taiwan. The intense medicinal aroma, mutton smell, and rice wine alcohol make your body burn so much you won't need a jacket.
Eating tips & etiquette
[Unique Eating] Drink a bowl to the brim of the rich broth infused with mutton extract and massive ginger, instantly boosting whole-body circulation and sweating!
Allergen
Soy, Sesame, Wheat