Mutton hot pot is a traditional food in China, usually eaten in winter, and is deeply loved by people because of its high calorie and delicious taste. In mutton hot pot, it is worth discussing which part of mutton is the best.

According to the suggestions of many chefs and gourmets, the following are some parts suitable for hot pot instant-boiled mutton:

1. sheep's upper brain: the sheep's upper brain is located behind the sheep's neck and in front of the ribs. Its meat is tender and fat, which is one of the parts suitable for hot pot instant-boiled mutton.

2. tenderloin: tenderloin is located on both sides of the sheep's spine, which is one of the most tender parts of the sheep and suitable for hot pot.

3. Cucumber strips: Cucumber strips are the inner parts of the hind legs and thighs of sheep. Their meat is tender, fat and thin, which is one of the parts suitable for hot pot instant-boiled mutton.

4. Grinding crotch: Grinding crotch is a soft, fat and thin part of sheep's abdomen, and it is also suitable for hot pot.

5. Trident: Trident is a piece of meat on the sheep's spine. Its meat is fresh and tender, and its taste is delicate. It is one of the parts suitable for hot pot instant-boiled mutton.

Generally speaking, it is important to choose the tender and delicate parts of mutton, which are usually located in the soft parts of sheep, such as the upper brain, tenderloin and cucumber strips. At the same time, different hot pot bottom materials and seasonings will also affect the taste and taste of mutton, so it is necessary to choose hot pot instant-boiled mutton according to personal tastes and preferences.