Preparation method one:

Ingredients: mutton, sesame paste, rice wine, fermented bean curd juice, chive flowers, soy sauce, chili oil, lamb leg meat, soup vermicelli, 250 grams of spinach, Minced chives, braised shrimp oil, sesame paste, wine, chopped green onion, chicken broth, monosodium glutamate, refined salt, etc.

Steps:

1. Wash the mutton, remove bones and skin, and remove tendons , cut into large slices 12 cm long and 2 cm wide, and put them in a basin for later use

2. Put the soy sauce, braised shrimp oil, sesame paste, chili oil, etc. in small bowls, and add fermented bean curd juice. , place the chive flowers in a small dish

3. When eating, add chicken soup or water to the hot pot. When the soup in the pot boils, use chopsticks to hold the mutton and blanch it in the pot. The meat slices will turn gray-white. When it's ready, take it out and eat it with various seasonings. Slices of meat should be cooked and eaten as needed. Finally, put the spinach and soup vermicelli in the pot. When the spinach is cooked, add refined salt and MSG, and then eat it with the vegetables and soup.

Preparation method two:

Ingredients: mutton, cabbage head, water vermicelli, shrimp, lamb bone, pork bone, fish, coriander, pickled chive flowers, sesame paste, cooking wine, Chili oil, soy sauce, sesame oil, vinegar, chopped green onion, ginger, etc.

Steps:

1. Add mutton bones, pork bones, fish and ginger to water to make soup

2. When the mutton is frozen hard, further peel off the meat head, corners, crispy bones, cloud skin, fascia, etc., and then cut it into very thin slices 15-20 cm long and 3-5 cm wide, and put them on a plate. Set aside

3. Add the shrimps to the soup

4. Add charcoal to the hot pot, boil the water, add a small amount of meat slices and scatter them in the soup until it is cooked. When it is off-white, you can take it out and eat it with the prepared seasoning. Then rinse the meat slices and eat them. Do not add too much, which will cause aging and affect the freshness.

5. After the meat slices are rinsed, add cabbage heads. , thin vermicelli (frozen tofu, white tofu, sauerkraut, spinach, etc. can also be used) to make soups

Features: fine and tender ingredients, thin and even meat slices, diverse and delicious seasonings, mellow and not sour meat. .

The mutton cutting needs to be as thin as paper, even as crystal, as neat as a line, and as beautiful as a flower. The mutton slices should be 17 to 20 cm long and 3 to 6 cm wide. The hot pot should be heated, add the meat slices, and rinse. Take it out when it turns white, dip it in seasonings and eat it.