Beijing-Style Instant-Boiled Mutton
A traditional Beijing hot pot featuring fresh lamb sliced paper-thin, cooked in a clear broth and dipped in savory sesame sauce. Perfect comfort for winter.
Ingredients
15 items- Lamb slices 500 g
- Chinese cabbage 200 g
- Cellophane noodles 50 g
- Tofu 200 g
- Green onion sections 3 sections (5 cm)
- Ginger slices 5 slices
- Goji berries 10 berries
- Red dates (jujubes) 2 dates
- Sesame paste 3 tbsp (45 ml)
- Chinese chive flower sauce 1 tbsp (15 ml)
- Fermented bean curd sauce 2 tbsp (30 ml)
- Light soy sauce 1 tbsp (15 ml)
- Vinegar 1 tbsp (15 ml)
- White sugar 1 tsp (5 g)
- Salt to taste
Nutrition
Steps （8 steps）
Add 1500 ml water to the pot, put in green onion sections, ginger slices, goji berries, and red dates. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes until the stock becomes slightly yellow and fragrant.
In a bowl, combine sesame paste with about 100 ml warm water gradually, stirring until smooth. Add Chinese chive flower sauce, fermented bean curd sauce, light soy sauce, vinegar, and sugar. Mix well into a smooth paste.
Wash and tear cabbage into pieces. Soak cellophane noodles in warm water until soft. Cut tofu into thick slices. Arrange each item on separate plates.
If the lamb is not pre-sliced, freeze until semi-firm then slice it very thinly (about 1 mm thick) with a sharp knife. Alternatively, use store-bought hot pot lamb slices.
Place the stock pot on a hot pot burner, heat until boiling, maintain a gentle simmer on the surface.
Using chopsticks, pick up a small amount of lamb slices, swish in the boiling stock for 10–15 seconds until the meat changes color and curls. Remove immediately and dip in sauce to eat.
Cook all lamb slices in batches, skimming off any foam to keep the stock clear. After meat is done, add cabbage, noodles, and tofu, cook until tender, then eat with sauce.
Taste the stock, adjust salt if needed. Finally, sprinkle with chopped green onions or coriander for more aroma.
Tips
The thinner the lamb slices, the more tender they become after boiling. Adding a little sugar to the sauce can enhance umami. Keep the stock boiling when cooking meat; add small batches to maintain clarity. Side dishes can be substituted accordingly.
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