Beijing-Style Lamb Hot Pot recipe - ingredients, nutrition and when to eat it
Thinly sliced lamb, napa cabbage, and glass noodles are cooked in a clear broth for this Beijing-style hot pot.
Thinly sliced lamb, napa cabbage, and glass noodles are cooked in a clear broth for this Beijing-style hot pot. The mild broth takes on the lamb’s savory richness, making it a lovely dish to share around the table on a winter evening.
Chinese · 30 minutes to cook
Tips: Add the lamb to the boiling broth one slice at a time, spreading out each piece so they don’t clump together.
Tips: Glass noodles soak up broth, so add them in batches as you eat to keep the broth tasting fresh.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Thinly Sliced Lamb Shoulder — 150 g
- Napa Cabbage — 2 sheet
- Glass Noodles — 30 g
- Shiitake Mushrooms — 1 pc
- Green Onion — 0.3 stalk
- Ginger — 5 g
- Beef Broth — 500 ml
- Soy Sauce — 1 tsp
- Sesame Oil — 0.5 tsp