Instant-boiled Mutton

“Hot pot” is one of the features in Northern China during winter. The pot can be made of copper, aluminum, or can be casserole. The food in the hot pot usually includes instant-boiled mutton or beef, fish, prawn slices, bean products, bean vermicelli, fresh vegetables, and dumplings. Some foreign people call it Mongolia pot, which may be related to the instant-boiled mutton in Mongolia.

While eating hot pot, pour the water (boiled water is the best choice) in the pot and then place the ignited charcoals into the stove. When the water in the pot is boiling, put the meat slices into the pot. You should control the heat carefully, and after a while, you can take the meat out and dip then into the prepared seasonings before eating. This is called eating “hot pot”.

Take the instant-boiled mutton as an example; the available meat in a 20-kilo sheep is only 6 to 7 kilos. Each kilo of the mutton should be cut into at least 120 pieces of which each piece should be below 1 mm thick, thus the quality can be guaranteed. Only the thin pieces of the mutton can be well done as soon as they are put into the boiled water. The taste is very excellent. Moreover, exquisite seasonings should be used as condiments. Choices include sesame paste, sesame oil, shrimp oil, soybean sauce, chili oil, leek flower, caraway, fermented bean sauce, and cooking wine for the sauce. Also, add some marinated garlic, which will make allow you to enjoy the food.