Reizhou Lamb Hotpot with Five Dipping Sauces

Instructions

1. 1

   Cut the lamb with skin into bite-sized pieces.

2. 2

   Place lamb in a large pot with cold water. Add 2 tbsp rice wine. Bring to a boil, then skim off any foam. Add 4 chopped spring onions. Reduce heat to low and simmer for 40 minutes. Add 1 tsp salt in the last 5 minutes of simmering.

   40:00 timer
3. 3

   Peel and chop 4 cloves of garlic, 20g ginger, and 20g sand ginger.

4. 4

   Heat 2 tbsp cooking oil in a wok over high heat. Add chopped garlic, ginger, and sand ginger, stir-fry until fragrant. Add blanched lamb pieces and stir-fry. Deglaze with 2 tbsp rice wine. Continue stir-frying until the lamb surface is slightly browned and fragrant.

5. 5

   In a bowl, mash 3 pieces of white fermented tofu. Add 2 tbsp fermented tofu juice and 2 tbsp rice wine, mix until smooth.

6. 6

   Add the fermented tofu mixture to the lamb in the wok, stir-fry evenly. Pour in enough boiling water to cover the lamb and bring to a rolling boil until the soup turns milky white.

7. 7

   Transfer the lamb and soup to a pressure cooker. Add 50g licorice root, 250g daikon radish (cut into large pieces), 200g corn (cut into rounds), 2 slices dang gui, 1 strip dang shen, 10 slices yu zhu, and 1 piece old coconut (cut into strips) along with its water.

8. 8

   Close the pressure cooker and cook on low heat for 10 minutes after it reaches pressure.

   10:00 timer
9. 9

   Transfer the cooked hotpot ingredients and soup to a clay pot. Add 6 red dates and 1 tbsp goji berries. Bring to a simmer.

10. 10

    Prepare Hotpot Chili Powder Dip: Place 2 tbsp hotpot chili powder on a small plate for dipping.

11. 11

    Prepare All-purpose Soy Sauce Dip: In a bowl, combine 1 tbsp chopped cilantro, 1 tbsp minced garlic, 1 tbsp chopped small red chili, 1 tsp brown sugar, 2 tbsp soy sauce, 1 tbsp vinegar, and 1 tsp sesame oil. Heat 2 tbsp cooking oil until smoking hot, then pour over the mixture and stir well.

12. 12

    Prepare Fermented Tofu Sesame Oil Dip: In a bowl, mash 1 piece of white fermented tofu. Add 1 tsp brown sugar, 1 tbsp sesame oil, and 4 shredded lime leaves. Mix well.

13. 13

    Prepare Satay Fermented Tofu Dip: In a blender, combine 10g doubanjiang, 3g minced ginger, 10g minced garlic, 20g white fermented tofu, 10g fermented tofu juice, 10g sugar, 1 tbsp satay sauce, 10g peanut butter, 3g small red chili, and 15ml water. Blend until smooth. Heat 30g cooking oil in a pan, add 10g cilantro and 10g scallion sections, fry until fragrant. Pour the fried aromatics and oil into the blended sauce and mix well.

14. 14

    Prepare Peanut Sesame Paste Dip: In a bowl, combine 3 tbsp peanut sesame paste, 1 tbsp chive flower sauce, 1 piece red fermented tofu, and 1 tbsp soy sauce. Heat 2 tbsp cooking oil until smoking hot, then pour over the mixture. Add 1 tbsp cooked sesame seeds and 1 tsp sesame oil. Mix well.

15. 15

    Serve the hotpot with the various dipping sauces.