Goat Meat Hotpot
Hot soup with fragant aroma of typical spices mixed with noodle warms your customers up
Ingredients
Preparation
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Goat meat cut into cube 300.0 g
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Flat noodle 300.0 g
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White tofu paste 50.0 g
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Red tofu paste 30.0 g
Serve
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Taro cut in to cube 200.0 g
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Lotus root cut slide 100.0 g
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Cenamon stick-Anise – black cardamon 10.0 g
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Tofu Skin 30.0 g
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Chinese Herbal 1.0 bag
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Ginger crush 15.0 g
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Shallot peeled and grill 20.0 g
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Fish Sauce 10.0 g
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Rock Sugar 10.0 g
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Cooking rice wine 10.0 g
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Green Mushtard Leaf – Edible Chrysanthemum – Vietamese Chive 300.0 g
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Shiso Leaf 30.0 g
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Tofu 50.0 g
Preparation
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Preparation
- Arrange all vegetables in side dish on the basket.
- Arrange flat noodle and white tofu paste for dipping sauce.
- Marinate goat meat with red tofu paste and stir-fly till fragrance. Set aside.
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Serve
- Bring water to boil in a hotpot. Add grill shallot, ginger, herbal bag, Knorr Beef Paste, lotus root and cook till tender. Season with rock sugar and Knorr Chicken Powder adjusting to taste.
- Ready to serve as a stock base.
- Use clay pot, addgoat meat and all the vegetables let it boil. Discard the curdle on surface.
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Tips
- Deodorize goats: After cleaning the goat rubbing ginger alcohol into goats then gold.
