This method leads to great subtlety. If it is not scientifically explained, it may be because of the principle of thermal expansion and cold contraction. When mutton is very delicious, it will become tight because of contact with ice, and then it will expand because of subsequent heating, so this kind of meat tastes very smooth and tender.
The traditional hot pot is sliced mutton, but here the ingot meat of Xilin Gol sheep is cut into pieces. You can eat it when it is boiled, and it will not age if it is cooked for a long time. Accessories are only ice cubes made of pure water, medlar and purple onion, and nothing else.
After cooking, don't eat meat in a hurry. Don't miss a good pot of soup. The soup is really fresh and delicious! The mutton was just cooked. I tasted it and it was really delicious. After chatting with my boss for a while, I picked up a piece of mutton, which didn't get old, but it was still fresh.
Most northerners eat mutton, and mutton hot pot begins. But this is bubbling mutton with ice, which is the first time I have seen it. The jar is full of ice, and the ice is covered with fresh and delicious mutton. Add onion and ginger slices, grassland wine, Inner Mongolia goat milk, Cistanche deserticola cooking wine and secret sauce.
Different ingredients complement each other in the fusion, giving off an attractive taste. Mutton is tender and juicy, which is not old after a long time of rinsing, dipped in small materials, delicious, fat but not greasy, and retains the original flavor, finished product and light taste of mutton. A bowl of soup is delicious and has a long aftertaste.
Mutton can be eaten in fifteen minutes. When fresh mutton is rapidly cooled on ice, the meat fiber will shrink. When it boils again, the fiber will expand and the mutton will be more tender than normal cooking. This is also a popular way to eat in Inner Mongolia.