The principle of boiling mutton hot pot with ice is mainly that it expands with heat and contracts with cold. When mutton is very delicious, it will become tight because of the contact of ice, and subsequent heating will make mutton swell. So the mutton cooked in this way is smoother and more delicious than ordinary instant-boiled mutton. Generally, you can eat it when it is boiled. Even if it is cooked for a long time, the meat will not get old. In addition, the auxiliary materials are only ice cubes made of pure water, medlar and purple onion.

What is the principle of instant-boiled mutton with ice?

The practice of boiling mutton hot pot with ice: first put the ice cubes into the pot, then add the mutton, and then melt the ice cubes while cooking the mutton. After the pot is cooked, don't rush to eat meat and don't miss a good pot of soup. This soup is very fresh and delicious. Wait for a bowl of hot soup before you try mutton. Try the mutton as soon as it is cooked. Very delicious.

Most of the mutton eaten by northerners is instant-boiled mutton. When they come into contact with those tender mutton slices, they cook them in a steaming brass pot and dip them in sesame sauce, which tastes delicious. Different from instant-boiled mutton, boiled mutton with ice is cut from Xilin Gol sheep and tastes more delicious than instant-boiled mutton.

In addition, the hot pot of boiled mutton with ice has another advantage that ordinary instant-boiled mutton does not have, that is, no matter how long the mutton is cooked in the pot, the meat quality will not get old and still be fresh and tender. Ordinary instant-boiled mutton is thrown into the pot. If you don't cook it for a long time, the mutton will become old and firewood, which will affect the taste.