instant-boiled mutton

Hot-boiled mutton, also known as "hot pot", is a popular meat-eating method in Hulunbeier. Because Hulunbeier grassland has no chemical pollution, abundant water plants and large temperature difference, the sheep meat produced is fresh, tender and tasteless, and it is the first-class raw material for washing pots. In the sixties and seventies, the "Donglaishun" hot pot restaurant in Beijing specially bought sheep from Humeng to publicize its reputation. Nowadays, almost all hotels and restaurants in Hohhot operate instant-boiled mutton projects. There are many kinds of hotpot for instant-boiled mutton, including copper, iron, stainless steel and porcelain. There are two kinds of fuels: multi-person use and single use, and there are several kinds of fuels, such as charcoal, liquefied gas, alcohol and electricity. There are three main elements of instant-boiled mutton, namely mutton, pot bottom and seasoning. Mutton: Five moderately fat and thin parts of the sheep are mainly selected: upper chest, big three forks, small three forks, grinding stalls and cucumber strips. In knife work, it is required to cut thin and neat, so as to be as thin as paper, as uniform as crystal, as neat as line and as beautiful as flowers. Each catty of meat should be cut into 2 inches long and 1 .5 inches wide, with 80 ~ 100 pieces of meat. Bottom of the pot: it is best to use boiled mutton soup, and add seafood shrimp, crab, ginseng, shellfish, turtle, seaweed, chopped green onion, white mushroom and so on. When the pot is boiled three times, the flavor in the pot is gradually enriched until the fresh soup has a long aftertaste, and the bottom of the pot is served, which can be rinsed with mutton. Seasoning: Sesame sauce, Shao wine, fermented milk, chives, good soy sauce, mustard noodles and Chili oil are the main ingredients. The seasoning is adjusted according to the taste of the eater and put into the plate. "Five flavors blend with a hundred flavors", and complete seasonings can make instant-boiled mutton icing on the cake. The eating method of instant-boiled mutton is: first light the hot pot, boil the original soup at the bottom of the pot and serve it on the table. Add the ingredients to the bottom of the pot, boil the water for three times, and then add the meat slices. When the meat slices are rinsed in boiling soup, they can be squeezed out when they turn white, dipped in a sauce suitable for their own taste and eaten with the rinse. In the process of rinsing meat, you can also rinse some vermicelli, cabbage, pickled vegetables, tofu and so on. If you chew a few cloves of garlic, you will feel more memorable. After instant-boiled mutton, you can cook Longxu Noodles, instant noodles, dried noodles or dumplings in the instant soup, which can be said that the fresh noodles in the soup are soft and fragrant, and have a unique flavor.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)