INGREDIENTS

• Lamb Ribs: 1.5 pounds
• Carrot: 5.3 ounces (about 1 medium carrot)
• Meats and Vegetables: as needed

DIRECTIONS

1. Prepare the Ingredients:

   Slice 0.7 oz of ginger.

   Cut 5.3 oz of carrot into chunks.

   Chop 0.7 oz of garlic chives.

   Cut 1.5 lbs of lamb ribs into pieces.

2. Blanch the Lamb Ribs:

   Fill a pot with enough water to cover the lamb ribs.

   Add 1 tablespoon of white wine.

   Bring to a boil, blanch the lamb ribs to remove any blood, and then take them out.

   Tip:

   If you don't have white wine, you can use Shaoxing wine, rice wine, or dry white wine as substitutes. They also help remove gamey flavors and enhance the aroma.

3. Cook the Lamb Ribs:

   In the pot, add enough water to cover the lamb ribs.

   Add 2 tablespoons of cooking wine, the carrot chunks, sliced ginger, and star anise.

   Add the lamb ribs, cover the pot, and bring to a boil over high heat.

4. Simmer the Lamb Ribs:

   Once boiling, reduce the heat to low and simmer for one hour.

   Add 2 teaspoons of salt, stir well to season, and transfer to a hot pot.

5. Prepare the Dipping Sauce:

   While the lamb ribs are simmering, mix 0.7 oz of sesame paste with 1 tablespoon of sesame oil.

   Add the chopped garlic chives and 0.7 oz of mashed fermented bean curd.

   Stir everything together to make the dipping sauce.

   Tip:

   You can also use peanut sauce, chili sauce, or lemon juice as dipping sauces according to your taste preference, but flavors may vary significantly.

6. Add Ingredients to Hot Pot:

   Keep the hot pot on medium heat.

   Add your favorite meats and vegetables like luncheon meat and spinach.

7. Enjoy:

   Dip the cooked meats and vegetables into the prepared dipping sauce for a delicious experience!