Take fresh mutton, wash it, remove tendons, cut it into 4 cm square strips, then cut the strips into 3 mm thin slices and put them in a plate. First, use a hot pot to prepare seasoning: seasoning composed of ginger, chopped green onion, pepper, pepper, monosodium glutamate, salt and so on. Mix with water, soy sauce and marinade. Form thick juice, add appropriate amount of cooked lard, put it in a hot pot and boil it for later use. Then use a hot pot, fill it with clear water, add a little angelica and almonds, bring it to a boil and keep it boiling. Consumers put the prepared fresh mutton slices into a hot pot and blanch them, then dip them in seasonings to eat. It tastes fresh, tender and delicious. It's a royal court dish. Its seasonings are thick and light, which can be mixed at will according to consumers' habits.

Instant-boiled mutton is very particular about meat selection. Choose mutton about 4 months old. Mutton is light, lean and fat-free, easy to digest and tender. It can be rolled up immediately after being rinsed in hot pot, and the meat is tender and delicious, which is by no means comparable to adult mutton.

The instant-boiled mutton in Beijing, Xi, Yangling and Baoji has a unique flavor and is well-known at home and abroad.