The main course of mutton hot pot is mutton, as the name implies, but northerners usually cook it with cabbage and vermicelli (generally only these two ingredients are selected) and stewed broth, then add the rest of the base material and add some soup to eat a bowl of hot food. The dipping materials must be sesame sauce and leek sauce. As for red tofu, coriander, pepper and other seasonings, you can add them according to your personal taste.

You can't pour a whole plate of hand-cut meat into the pot when you rinse meat. Because it's more like eating hot pot than rinsing meat. Hot pot is to pour the ingredients into the pot and eat them when they are cooked. Technically, it's more like stew. Rinsing meat is to take one or two pieces of meat with chopsticks, put them in boiling water and take them out in about ten seconds. You can taste the umami flavor of mutton and the sweetness of the meat itself, whether you dip it in small materials or eat it directly. This is also the reason why rinse meat emphasizes white water and clear soup.

Hot pot is generally authentic in Chongqing and Sichuan, and the bottom material is dividend soup and white soup, and then boiled in water. Compared with instant-boiled mutton, instant-boiled vegetables in hot pot are much richer, among which all kinds of animals are very distinctive, such as pig brain, yellow throat, hairy belly, louver and so on. Hot pot dipping is very particular, generally divided into oil dishes and dry dishes. Rape is mostly sesame oil with garlic paste, and dried vegetables are mostly peppers, beans and parsley. When eating, scoop a spoonful of soup in the hot pot.