Take fresh mutton, clean it, remove the tendons, cut it into 4 cm square strips, then cut the strips into 3 mm slices crosswise and put them on a plate. First use a hot pot to prepare seasonings: seasonings consisting of ginger, green onions, Sichuan peppercorns, chili peppers, monosodium glutamate, salt, etc., mix into a thick sauce with water, soy sauce, marinade, etc., add an appropriate amount of cooked lard, cook it in the hot pot, and bring to a boil Set aside for later use. Use a hot pot, fill it with water, add a little angelica root and almonds, bring to a boil and keep boiling. The eater holds the prepared fresh mutton slices and puts them into the hot pot until cooked, then dips them in the condiments to eat. It tastes fresh, delicious and beautiful. It is worthy of being a royal dish. The condiments have rich and light flavors and can be prepared at will according to the taste of the eater.

Be very particular about the choice of meat for hot pot. Choose lamb that is about 4 months old. Lamb has a light smell, more lean meat, less fat, is easy to digest, is tender and soft, and can be rolled up as soon as it is cooked in the hot pot. , the meat is tender and delicious, which is beyond the reach of adult mutton.

The mutton-shabu-shabu in Beijing, Xi'an, Yangling, Baoji and other places has a unique flavor and is famous both at home and abroad.