Chinese Lamb and Spinach Hotpot

Instructions

1. 1

   Prepare all ingredients: slice the lamb shoulder thinly, wash and trim the spinach, slice the shiitake mushrooms, and cube the tofu.

2. 2

   In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.

3. 3

   Add the sliced lamb shoulder to the pot and stir-fry for 2-3 minutes until the meat is just browned.

4. 4

   Pour in the chicken broth and bring to a boil.

5. 5

   Add the soy sauce and rice wine, stirring to combine.

6. 6

   Add the sliced shiitake mushrooms and tofu cubes to the pot. Simmer for 5 minutes.

7. 7

   Add the spinach and cook for another 2-3 minutes until wilted.

8. 8

   Taste and adjust seasoning if needed. Serve the hotpot immediately, ladling broth, lamb, and vegetables into bowls.