As early as Shang and Zhou Dynasties, there was a "mutton hut" similar to the practice of basin mutton, which was renamed as "mutton hut" in Qin and Han Dynasties and "mountain boiled sheep" in Tang and Song Dynasties. In Xi 'an, people think that eating in summer can cool off the heat. Because it was listed in June of the lunar calendar, it is also called "June Fresh".

The soup of mutton in the basin is usually amber soup made from the bones of cattle and sheep. When the soup is cooked, put it in a big clay pot. If necessary, take a sea bowl, put a handful of vermicelli and a few slices of mutton (according to the requirements of diners, this is not necessarily three slices), decorate it with some chopped green onion or coriander powder, scald it with hot soup several times, and finally put it into Tonga with half a spoonful of sheep oil and a little monosodium glutamate. Diners can taste it with sugar, garlic and steamed bread.

Water basin onion mutton.

Ingredients: Allium mongolicum Regel 1500g, vermicelli 1, auricularia auricula 4, coriander, pepper (made into spicy oil), garlic 1, Allium mongolicum Regel 1.

Accessories: aniseed, 3 salt, 1 tablespoon, pepper, about 15 capsules, dried tangerine peel, 5g tsaoko, 2 galangals, angelica dahurica, 5g cinnamon, 1 segment, and 2 fragrant leaves.

The practice of mutton in water basin with shallots.

Cut 1500 scallion into 3-4 pieces and blanch to remove foam;

Pour water into the soup pot, put the whole onion meat in, cook it over medium heat until it boils, and skim off the floating foam;

Cut Allium mongolicum Regel into sections, put all seasonings except salt into seasoning bag, seal, put into soup pot, and cook with low fire 1 hour;

After 1 hour, add salt, poke a few holes in the mutton with a fork, and then continue to cover and cook 1 hour;

Take out the mutton, don't turn off the fire, add the fungus soaked and torn into small flowers and the vermicelli soaked in warm water, cook for 10 minute, and then add the white pepper to make delicious mutton soup;

Slice the cooked mutton, take a large bowl, add the cooked vermicelli and fungus, add the hot mutton soup, add the mutton, and sprinkle with coriander and spicy oil.

Slice garlic and chop green pepper. It tastes best with highland barley cake, Mongolian fruit and mutton. Drink mutton soup and eat fragrant onion meat. It's delicious.

Shuipen shallot mutton is a mutton brisket dish with shallots as the main raw material, which is an innovation based on the famous traditional snack Shuipen mutton of Han nationality in Shaanxi.