Beijing instant-boiled mutton is a traditional winter delicacy, which originated in Qing dynasty. At that time, court officials liked to eat instant-boiled mutton in winter, because it was not only delicious, but also kept warm. Later, this kind of food gradually spread to the people and became a special food in Beijing.

making materials

the materials needed to make Beijing instant-boiled mutton are: sliced mutton, tofu, spinach, mushrooms, vermicelli, eggs, onion, ginger and garlic, sesame oil, soy sauce, sesame sauce, Chili sauce, peanut butter and so on.

operation steps

1. Prepare materials

Slice mutton slices, cut tofu into small pieces, and wash spinach and mushrooms for later use. Soak the vermicelli until soft. Chop onion, ginger and garlic into powder, and beat the eggs for later use.

2. Boil the water in the pot

Boil the water in the pot, add appropriate amount of salt and cooking wine, and blanch the mutton slices to remove the fishy smell.

3. Deep-fry tofu

Deep-fry the tofu block until the surface is golden yellow, and take it out for later use.

4. Prepare seasonings

Put sesame sauce, Chili sauce, peanut butter, onion, ginger, minced garlic, egg liquid, sesame oil, soy sauce and other seasonings into a small bowl for later use.

5. Start instant-boiled mutton

Put the blanched mutton slices into the pot of instant-boiled mutton, cook them, take them out and put them in a bowl.

6. rinse vegetables

put spinach, mushrooms and other vegetables in the pot, cook them and take them out for later use.

7. Rinse vermicelli

Put the soaked vermicelli in the pot, cook it and take it out for later use.

8. Start to enjoy

Put the rinsed mutton slices, vegetables, tofu, vermicelli, etc. into a bowl, mix the seasonings and dip them in.