Mutton hot pot is a traditional food in China, which is generally eaten in winter. It has high calorie and delicious taste, and is deeply loved by people. In mutton hotpot, 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 and fat, which is one of the parts suitable for hot pot instant-boiled mutton.

4. Grinding hip: Grinding hip is a soft and fat 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 very 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 when choosing hot pot instant-boiled mutton, you must choose according to your personal taste and preference.