The development and popularization of instant-boiled mutton benefited from the Manchu royal family, who began to attach importance to instant-boiled mutton. The cutting, rinsing and copper pot technology of meat slices are very particular. In particular, the seasoning of rinse meat is becoming more and more complicated. The chives, fermented bean curd, soy sauce and sesame sauce enrich the taste of mutton, and can also filter out the smell of mutton. Now, there are two opinions about the standard ingredients of cook the meat seasoning. One school thinks that it is necessary to follow the law that it is difficult for everyone to adjust, so that guests can personally prepare their favorite tastes. It is said that if they eat boiled mutton in their early years, they will be laughed at by others if they can't match the seasoning. On the other hand, the reasonable seasoning will directly affect the taste of mutton, so the standard proportion of small ingredients can better eat the delicious mutton. The current pattern is basically inclined to the latter, and most shops still insist on providing standard small materials for their guests. However, whether it is "self-help" or "standard", the types of spices are still changing. Sesame sauce: the main ingredient, with sesame sauce as the raw material, is divided into raw sauce and cooked sauce. Raw sauce, also known as oil sauce, is to use sesame oil to open sesame sauce, which is characterized by thinning at first and getting thicker as you eat it; Cooked sauce uses water and sesame sauce. The advantage is that it is very thick at first, and it gets thinner as you eat it. Pay attention to put the soy sauce behind other seasonings, otherwise the sesame paste will sink to the bottom and it will not be easy to mix. Donglaishun pays attention to the use of Barr sauce, 20% peanut butter and 80% sesame sauce. Leek flower leek flower: also known as leek flower, the white flower clusters produced on leek white are mostly picked when they are about to bloom, ground and pickled into sauce to eat, which retains the fragrance of leek and is a common seasoning. The leeks in instant-boiled mutton are not salty. It helps to enhance the flavor of mutton. Sufu Sufu: The most common red cube sufu is used for traditional meat cleaning, not white sufu or green sufu. Soy sauce: It mainly plays the role of color matching. Don't put too much, or it will be too salty. Xiaoyi Wen: The function of removing mutton and increasing freshness. Optional ingredients: green onions: it must be green onions, preferably leg onions produced in Shandong. Onion is a product of the south, which was not eaten in Beijing at that time. Moreover, green onions have the function of clearing the mouth, which is more suitable for mutton, but not chives, and the fragrance of chives will also destroy the taste of mutton itself. Coriander and coriander: add the function of clearing mouth and enhancing fragrance according to personal preference. Chili oil: the practice of using Chili oil for instant-boiled mutton is also quite famous. It pays attention to making a non-spicy taste with super spicy peppers. After frying peppers, they are spicy and fragrant. What is important is that the pepper seeds are crisp and delicious. Fish sauce evolved fish sauce: also called shrimp oil, but it is still slightly different. Beijing says that shrimp oil is made of stinky shrimp and smelly fish, but fish sauce is the best in Chaoshan and Southeast Asia, and the raw material is fresh fish and shrimp. It plays a role in removing fat. Yellow rice wine: Shaoxing yellow rice wine. In fact, the use of alcohol has exceeded the permitted scope of the Hui people, and Muslims are not allowed to drink alcohol. In the 1970s, when military representatives were excavating transmission technology and engaged in production in Donglaishun, they said that yellow rice wine was not wine, but a condiment like soy sauce and vinegar. So later, I began to add rice wine to the small ingredients, which also played a role in removing the odor. Chinese herbal medicine magic version of Chinese herbal medicine: There are also some meat washing restaurants, claiming that dozens of Chinese herbal medicines prepared by secret recipes are put in the seasoning, which has nourishing and health care functions. These are just gimmicks. Just listen to them.