First, the most important dipping sauce for mutton hotpot is sesame sauce. Sesame paste should be diluted with cold chicken soup. This sesame paste is more fragrant and easy to dip. Thicken sesame sauce with cold chicken soup. Fresh and cold chicken soup should be added twice, while stirring clockwise. After stirring, the sesame paste should be kept for two hours without water. )

Second, instant-boiled mutton must use tofu milk, and it is tofu milk. The north likes to use red squares, and tofu milk is pressed into mud.

Third, pour leek flowers to remove juice. Mix sesame sauce with bean curd, add chicken essence, monosodium glutamate, marinated shrimp oil, sesame oil, salt and white sugar, mix well, put on a plate, sprinkle with coriander powder, and mix well when eating. One person has a dish, and each table is equipped with a dish of sugar and garlic.

Old Beijing instant-boiled mutton must use Wang Zhihe's bean curd and Liubiju's leek sauce, so that the dishes dipped in it are fragrant and delicious.

Mutton is mostly instant-boiled mutton slices in the north. First, clean the fresh mutton and remove the bones, then tie the meat with a string inward and the skin outward, and then put it in the refrigerator for freezing. When eating, it is sliced into thin slices with a thickness of about 1 mm, a length of about 8- 10 cm and a width of about 4 cm. After serving, you can serve. Description: Inner Mongolia goat is the best choice for mutton, with tender meat and mild smell. Hand-cut mutton slices are better than planers or slicers. After the mutton is put on the pot, it is ignited, and after boiling, it begins to rinse. Mutton slices should be rinsed several times with chopsticks and then dipped in sauce. Eating mutton in autumn and winter can not only warm up the body, but also invigorate the kidney and qi.

Features: fresh and attractive, tender meat, no odor. Recommended dishes: sheep whip, beef balls, gluten foam, cabbage, vermicelli, etc.