Instant mutton, also known as "instant mutton". Shu Wei recorded that during the Three Kingdoms period, when Cao Pi was the emperor of the Han Dynasty, there was a hot pot made of copper. People use hot pot to rinse pork, cattle, sheep, chicken, fish and other meat, but it was not popular at that time.
Later, with the further development of cooking technology, various hot pots appeared one after another. In the Northern Song Dynasty, Bianjing (now Kaifeng) pubs had hot pot in winter. By the end of the Qing Dynasty and the beginning of the Republic of China, dozens of different kinds of hot pots with their own characteristics had been formed all over the country.
How to eat instant-boiled mutton:
Add chicken soup or water to the hot pot when eating. When the soup in the pot boils, rinse the mutton in the pot with chopsticks (about one or two minutes). When the meat slices are grayish white, take them out and dip them in various seasonings. Sliced meat should be eaten with water. Finally, put the spinach and noodle soup into the pot. After the spinach is cooked, add salt and monosodium glutamate, and then eat it with vegetables and soup.