The history of mutton-shabu-shabu: mutton-shabu-shabu originated from the "Heaven Sacrifice Ceremony" on the ancient Mongolian Plateau.
According to historical records, in 1219 AD, Genghis Khan led the Mongolian army on an expedition to Central Asia, West Asia and other places. In order to replenish troops and supplies, he slaughtered a large number of cattle and sheep as military supplies when passing through Xinjiang and other places.
Since there was no preservation technology at that time, in order to preserve the meat, people cut the mutton into thin slices and cooked it in a pot for long-term preservation.
Because this cooking method is simple and fast, it soon became one of the main foods of the Mongolian army.
With the establishment and development of the Mongolian Empire, mutton-boiled meat was gradually introduced to the Central Plains.
During the Ming Dynasty, mutton-shabu-shabu began to become one of the royal court delicacies in winter, and gradually became popular among the people.
By the Qing Dynasty, mutton-shabu-shabu had become one of the signature dishes of major wine shops and restaurants in the capital, and had developed a unique taste and style.
Although hotpot mutton originated in northern China, with the changes of the times and cultural exchanges, it has gradually become a special delicacy in the south.
In some southern cities, such as Guangzhou and Hangzhou, restaurants and hot pot restaurants focusing on mutton-boiled meat have also begun to appear.
This is mainly due to China's economic development and improvement of living standards, and people's demand for delicious food is also increasing.
Hot pot ingredients: The ingredients mentioned here mainly refer to hot pot main ingredients, soup ingredients, and dipping dishes. As for the heating ingredients and some small tableware and utensils, I won’t go into details here.
The main ingredient of hot pot is the raw material cooked in the pot. Its application range is extremely wide, including everything that flies in the sky, runs on the ground, and swims in the water (climbs).
According to the nature of the raw materials, they can be divided into seafood raw materials, river fresh raw materials, poultry raw materials, livestock raw materials, vegetable and fruit raw materials, raw material products, etc. Almost any raw material that can be used to make dishes can be used as the main ingredient of hot pot.
Hot pot soup is the base soup in the pot. The most commonly used soup is red soup, followed by white soup (including pickled cabbage soup).
Red soup is a spicy soup, made from thick soup with chili, watercress, tempeh, fermented glutinous rice juice, rock sugar, refined salt, rice wine, various spices, etc.
White soup is a soup made from old hens, fat ducks, pig bones, ham elbows, lean pork, green onions, ginger, wine, etc. It is generally used in conjunction with red soup and is rarely used alone. Even if it is used, it is often used.
Serve with some seasoning.
Dipping saucers are an indispensable part of making hot pot. Common ones include sesame oil flavoring dish, garlic flavoring saucer, pepper oil flavoring dish, red oil flavoring dish, chili sauce flavoring dish, Sichuan Qi dipping saucer, sauce flavoring dish, and chives.
Flower flavored dishes, etc.
The main ingredients that are blanched in a hot pot have a high temperature when they are first taken out of the pot. If you dip the main ingredients that have just been taken out of the pot into a saucepan, the temperature of the hot ingredients will be lowered and your mouth will not be scalded.