Datong instant-boiled mutton

Datong instant-boiled mutton has four characteristics: delicious taste, tender meat, fresh quality and beautiful appearance, and it is also famous in China. The raw materials of instant-boiled mutton are all over Datong, among which Guangling's big-tailed sheep and Shuozhou's Wuhua mutton are the most famous. This kind of mutton consists of four parts: the front leg, the rear leg, the big row and the meat block of the boneless sheep, which are frozen into pieces. If you want to eat fat, pick the rear leg and the meat block; If you want to eat thin, pick the front legs and big rows. This kind of frozen mutton requires clean meat quality, bright color, red and white, and beautiful appearance. The chef puts the sliced mutton on the plate. When eating, he only needs to rinse the mutton in the boiling hot pot with chopsticks, turn it over a few times, and then take it out. Then dip it in sesame sauce, Chili oil, soy sauce, sesame oil, monosodium glutamate, coriander, dried seaweed, chives, pickled sugar and garlic, and add Yungang beer. It tastes delicious. Tired of eating, rinse some fine vermicelli and cabbage heart, which is even more refreshing, not greasy or light.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)