The main flavors contained in instant-boiled mutton are red meat, sweet, fresh, salty, spicy and fishy. (This is a traditional classification method, and it is not only based on taste.)

Red meat should not be matched with white wine, and fresh fishy and spicy wine should not be matched with red wine. Spirits with high alcohol are tasteless and pungent, and sweet wine will be rancid when it meets fresh fishy.

after excluding these, what we have left is: beer, dry sparkling wine and dry fortified wine.

beer is relatively light, and bubbles can dilute the spicy taste. The aroma of wheat and hops in beer can add plant-like aroma to mutton, while caramel and spices can add flavor. It is best to lay particular stress on the body to carry the meat flavor. This style is common in Belgian monastery beer and some American beers known as "New Belgium".

sparkling wine is richer in bubbles, which can greatly impact taste buds, relieve the pain caused by spicy taste, and improve the stimulation caused by umami taste. Most of the soaked wine has the aroma of fruits and vegetables, which can neutralize the fishy smell, and some of them have the taste of sea salt, which is a supplement to the salty taste. It also needs a fleshy heavy body and the flavor of butter and cheese brought by fermentation to hold up the meat flavor. Because sweetness will mask other tastes, it must be dry. The best recommendation is absolutely dry champagne, followed by aged dry Cava.