Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Ingredients
16 items- Lamb leg (hand-sliced) 500 g
- Chinese cabbage 200 g
- Firm tofu 200 g
- Mung bean vermicelli 50 g
- Sesame paste 3 tbsp
- Chive flower sauce 1 tbsp
- Fermented red tofu 2 blocks
- Scallions (chopped) 2 tbsp
- Cilantro (chopped) 2 tbsp
- Ginger 4 slices
- Scallion stalk 1 stalk
- Goji berries 10 berries
- Dried shrimp 5 g
- Salt 0.5 tsp
- Sugar 0.5 tsp
- Water 2000 ml
Nutrition
Steps （8 steps）
Add 2000 ml water to the copper pot with ginger, scallion stalk, goji berries and dried shrimp. Bring to a boil over high heat, then simmer on low for 10 minutes until the broth turns milky and fragrant.
In a bowl, combine sesame paste, chive flower sauce and mashed fermented tofu. Gradually add warm water while stirring in one direction for about 3 minutes until smooth. Season with salt and sugar, then top with scallions and cilantro.
Tear the cabbage into large pieces, slice tofu into thick slices, and drain the vermicelli. Arrange them separately on plates.
Return the prepared broth to a rolling boil over high heat, ready for cooking the lamb.
Pick up a slice of lamb with chopsticks and swish it in the boiling broth for 10-15 seconds until the meat changes color and curls. Remove immediately.
Dip the cooked lamb into the prepared sesame sauce and enjoy while hot, savoring the tender lamb and rich sauce.
Cook the cabbage and tofu in the broth. Cabbage for about 1 minute, tofu for 2-3 minutes, until tender and infused with flavor.
Finally add the vermicelli and cook for about 2 minutes until transparent. Ladle into bowls with the broth and enjoy.
Tips
Hand-sliced lamb must be paper-thin for quick cooking and optimal tenderness. When mixing sesame sauce, add water gradually to avoid lumps. Cook the meat before vegetables to prevent the broth from becoming sour.
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