Ingredients: mutton1500g, Chinese cabbage head and vermicelli 300g, dried seaweed 50g.

Seasoning: chives, coriander, fermented bean curd, marinated shrimp oil, vinegar, sugar garlic, refined salt, monosodium glutamate, soy sauce and fresh soup 2500g.

Exercise:

1. Cut the tender mutton into large pieces, soften the vermicelli with water, cut into sections, wash the cabbage and cut into sections. Dishes are served separately for later use. Select coriander and cut it into sections.

2. Put sesame sauce, fermented bean curd, soy sauce, marinated shrimp oil, chives, vinegar, sugar garlic and coriander into a bowl and mix well.

3. add fresh soup to the hot pot, put it in the sea rice, and eat it after lighting it. After the soup in the pot boils, rinse it in the pot with chopsticks, and then dip the cooked mutton slices in the sauce. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, add refined salt, monosodium glutamate and soy sauce and take them out for eating.

In Beijing, it is well known to mention "instant-boiled mutton". This dish is very popular because it is easy to eat and delicious. Because old Beijing mainly cooks mutton in copper pots, it is also called "eating pots" and "washing big sheep".

The legend of instant-boiled mutton originated in the Yuan Dynasty. In those days, Kublai Khan, the commander of Yuan Shizu, made an expedition to the south. One day, people were exhausted and hungry, and he suddenly remembered a dish in his hometown-stewed mutton, so he ordered his men to kill the sheep and burn the fire. Just as the cook was slaughtering sheep and cutting meat, agent Ma Chong reported that the enemy was coming. Hungry Kublai Khan wanted mutton very much, so he ordered the troops to shout: "mutton!" Mutton! " The cook knew that he had a bad temper, so he used his quick wits. He cut off more than ten thin pieces of meat with a flying knife and stirred them in boiling water several times. When the color of the meat changed, he immediately fished it into a bowl and sprinkled it with fine salt. Kublai Khan ate several bowls in a row, turned over and led the army to meet the enemy. As a result, he won a great victory.

When preparing for the celebration dinner, Kublai Khan specially ordered mutton slices. The chef chose the tender meat of the sheep, cut it into thin slices and added various seasonings. The generals were full of praise after eating it. The chef hurried forward and said, "This dish has no name yet. Please give it a name. " Kublai Khan smiled and replied: "I think this is called' instant-boiled mutton'!" Since then, "instant-boiled mutton" has become a court delicacy.

There is also a saying that instant-boiled mutton, also known as "mutton hot pot", began in the early Qing Dynasty. /kloc-In the 8th century, Emperor Kangxi and Emperor Qianlong held several large-scale "thousand feasts", including mutton hotpot. Later, it spread to shops and was run by Muslim pavilions. "The Hundred Stories of the Old City" says: "Mutton pot is the most common food in cold years, so it must be eaten in mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "

It is said that it was not until the Guangxu period that the old shopkeeper of a mutton restaurant in Beijing bribed the eunuch and stole the seasoning formula of "instant-boiled mutton" from the palace, and this delicacy spread to the people and was sold in famous city restaurants for ordinary people to enjoy. It has been passed down to today, and it has turned people into various versions of instant-boiled mutton and become one of people's favorite foods on the table.

"The Hundred Stories of the Old Town" says: "Mutton pot is the most common delicacy in cold years, so it must be eaten with mutton restaurant. This way of eating is a study and evolution of the nomadic heritage in the north and has become a special flavor. "