Seasoning: 20g sesame sauce, yellow wine 10g, fermented milk 10g, 20g leek flower, soy sauce 15g, Chili oil 15g, 20g shrimp oil, 750g lamb leg, 250g noodle soup, 250g spinach and 65438 fermented milk.

The practice of instant-boiled mutton:

(1) Wash the mutton, remove the bones, skins and tendons, cut into large slices with a length of 12 cm and a width of 2 cm, and put them in a basin for later use.

(2) Put soy sauce, marinated shrimp oil, sesame sauce, Chili oil, etc. In a small bowl, put the fermented milk and chives in a small plate.

(3) When eating, add chicken soup or water to the hot pot. When the soup in the pot boils, hold the mutton in the pot with chopsticks and rinse it clean (about one or two minutes). When the meat slices are grayish white, take them out and dip them in various seasonings to eat. Sliced meat should be eaten with water. Finally, put the spinach and noodle soup into the pot. After the spinach is cooked, add salt and monosodium glutamate, and then eat it with vegetables and soup.