ALL-GREEN Hot Pot?! A Rare Spicy and Numbing Feast with Tons of Beef & Lamb! | Uncle Rural Gourmet

thinly sliced meat

🥗Healthier: lean chicken

💰Cheaper: pork

Lean chicken reduces fat while maintaining protein.

seafood

🥗Healthier: fish

💰Cheaper: canned tuna

Canned tuna is more affordable and still nutritious.

dipping sauces

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade sauce

Homemade sauce can be made with pantry staples.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in carbs and calories.

Prepare the lamb leg by slicing it.

Cut the lamb bones to make a broth.

Add a few slices of ginger to the broth.

Prepare side dishes including cilantro and green bell peppers.

Slice ginger and chop garlic, cilantro, and green bell peppers into a paste.

Get a large pot and add rapeseed oil.

Add a large piece of beef tallow when the oil is hot.

Fry the vegetables until the oil becomes fragrant, then remove them.

Add the chopped ingredients to the pot and fry them slowly over low heat.

Fry until the ingredients are fragrant to enhance the numbing flavor.

Add rock sugar, five-spice powder, pepper, and a pinch of salt.

Add a spoonful of vine pepper oil to enhance the numbing flavor.

Pour in two shots of Erguotou to release the aroma.

Pour the mixture onto a plate to cool and set, ensuring the oil has a vibrant green color.

Slice the lamb thinly and cut the beef rolls.

Prepare another pot for the hot pot and place two blocks of the prepared hot pot base in it.

Pour in the lamb broth and add green onions, ginger, and garlic.

Season the broth with salt, sugar, and pepper.

Start with the sliced lamb and then add the beef rolls to the hot pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens