Ingredients:1500g mutton, 300g cabbage head and vermicelli, 50g dried seaweed.

Seasoning: chives, coriander, fermented bean curd, marinated shrimp oil, vinegar, sugar garlic, refined salt, monosodium glutamate, soy sauce and fresh soup 2500g.

Exercise:

1. Cut the tender mutton into large pieces, soften the vermicelli with water, cut into sections, wash the cabbage and cut into sections. The dishes are served separately and used later. Choose coriander and cut it into sections.

2. Put sesame sauce, fermented bean curd, soy sauce, marinated shrimp oil, chives, vinegar, sugar garlic and coriander into a bowl and mix well to dip.

3. add fresh soup to the hot pot, put it in the sea rice, and order the food. After the soup in the pot is boiled, rinse it in the pot with chopsticks and dip the cooked mutton slices in the sauce. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, add refined salt, monosodium glutamate and soy sauce, and take them out to eat.

In Beijing, it is well known to mention "instant-boiled mutton". This dish is very popular because it is easy to eat and delicious. Because old Beijing mainly uses copper pots to rinse mutton, it is also called "eating pots" and "washing big sheep".

The legend of instant-boiled mutton originated in the Yuan Dynasty. In those days, Kublai Khan, the commander of Yuan Shizu, made an expedition to the south. One day, people were exhausted and hungry, and he suddenly remembered the dish in his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering sheep and cutting meat, the reconnaissance Ma Chong reported that the enemy was approaching. Hungry, Kublai Khan wanted mutton very much. He ordered his troops to March and shouted, "Mutton! Mutton! " The cook knew that he had a bad temper, so he used his quick wits. He cut off more than ten thin pieces of meat with a flying knife and stirred them in boiling water several times. When the color of the meat changed, he immediately fished it out and put it in a bowl and sprinkled it with fine salt. Kublai Khan ate several bowls in a row, turned over and mounted his horse to meet the enemy. As a result, he won a great victory.

When preparing for the celebration dinner, Kublai Khan specially ordered mutton slices. The chef chooses the tender meat of the sheep, cuts it into thin slices, and matches it with various seasonings. After eating, the generals were full of praise. The chef hurried forward and said, "This dish has no name yet. Please give it a name. " Kublai Khan smiled and replied: "I think this is called' instant-boiled mutton'!" Since then, "instant-boiled mutton" has become a court delicacy.

There is also a saying that instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty. /kloc-In the 8th century, Emperor Kangxi and Emperor Qianlong held several large-scale "Thousand Banquets", including mutton hotpot. Later, it spread to shops and was run by Muslim museums. "One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so it must be eaten in mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "

It is said that it was not until the Guangxu period that the old shopkeeper of a mutton restaurant in Beijing bribed the eunuch and stole the seasoning formula of "instant-boiled mutton" from the palace. This delicacy spread to the people and was sold in famous urban restaurants for ordinary people to enjoy. It has been passed down to today, turning people into various versions of instant-boiled mutton and becoming one of people's favorite foods on the table.

"One Hundred Stories of the Old City" said: "Mutton pot is the most common delicacy in cold years, so you must eat it with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "