Take fresh mutton, clean it, remove tendons, cut it into 4cm square strips, then cut the strips into 3mm thin slices, and put them on a plate. First, a hot pot is used to prepare seasoning: the seasoning consisting of ginger, chopped green onion, pepper, pepper, monosodium glutamate, salt, etc. is mixed with water, soy sauce, marinade, etc. to form a thick juice, and a proper amount of cooked lard is added, which is boiled in the hot pot and boiled for later use. Then use a hot pot, filled with clear water, add a little angelica and almonds, boil and keep boiling. The consumer puts the prepared fresh mutton slices into the hot pot and scalds them, then dips them in the seasoning to eat. It tastes fresh, tender and delicious, and it is beautiful. It is worthy of being a royal court dish. Its seasoning is thick and light, and can be prepared at will according to the habits of consumers.

mutton selection of instant-boiled mutton is very particular. Choose lamb about 4 months old. Lamb meat is light in smell, rich in lean meat, less in fat, easy to digest, tender and soft, and can be rolled immediately after being rinsed in hot pot. The meat is tender and delicious, which is by no means comparable to that of adult mutton.

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