Meat and milk soup hot pot
Overview
Roushu is a meat product often eaten in hot pot in the south, but rarely eaten in the north. Fatty made a chicken nugget with chicken breasts, and washed it with milk soup made from fresh pork bones. It tasted chewy and full of flavor.
Tags
- hot dishes
- hot pot
- old man
- dinner with friends
- autumn recipes
- beef
- cabbage
- chicken breast
- chili oil
- clear water
- coriander
- egg
- enoki mushroom
- fermented bean curd
- green onion and ginger water
- mutton
- onions
- pork bones
- tahini
- tofu buns
- white jade mushroom
- ginger
- milk
- peanut butter
- pen tube fish
- salt
- white pepper
Ingredients
Steps
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Wash the pork bones and soak them in the bleeding water.
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Put the pork bones into the pot and add appropriate amount of water.
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Add green onions and ginger slices.
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Bring to a boil and skim off the foam with a spoon.
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Cover and simmer over low heat for 1 hour.
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Put an appropriate amount of bone broth into a hot pot and add an appropriate amount of milk to make milk soup.
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Tofu buns on the plate.
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Wash the enoki mushrooms and arrange on a plate.
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Cut the lamb into thin slices.
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Cut beef into thin slices.
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Clean the fish and arrange on a plate.
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Wash the white jade mushrooms and arrange on a plate.
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Chop the chicken breast into pieces.
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Place the chopped meat into a large bowl and add salt and white pepper.
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Mix well.
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Add the onion and ginger water in several batches. Do not add too much at one time. Turn up the heat and stir in one direction until all the water is stirred into the meat. Add more water. Add 250ml of onion and ginger water to 300 grams of chicken.
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Beat in another egg white.
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Beat evenly.
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Place the minced meat into a plate.
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Put egg yolk in the middle.
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Put peanut butter and sesame paste into a bowl, add salt and appropriate amount of water and stir well. , add fermented bean curd and chili oil and mix well.
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Put an appropriate amount of sauce into a saucepan, add an appropriate amount of minced green onion and coriander, mix well and serve as a dipping sauce.
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When eating, use a small spoon to scoop out the appropriate amount.
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Serve when the meat is smooth and floating.