What is the practice of instant-boiled mutton in old Beijing?

1, instant-boiled mutton features: a famous dish with Beijing flavor. Mainly mutton. Use northern flavor seasoning. The cooking utensils, methods and eating methods of this dish are very unique. Hot pot is both a cooker and a tableware. When eating, it is served with the raw materials, and it is eaten while rinsing. It tastes extremely delicious and unique. Step reading

2. Experience steps:

3. Ingredients: 500g of mutton slices, 250g of vermicelli100g of Chinese cabbage, 50g of sesame paste, pickled leek flower, bean curd, 50g of mushrooms, sugar garlic, 35g of cooking wine, 20g of soy sauce, chili oil and marinated shrimp oil10g, 5g of refined salt and 650 of onion ginger.

4, old Beijing instant-boiled mutton, practice: freeze the selected tender mutton and cut it into extremely thin slices, preferably fat and thin;

5. Add water to a hot pot to boil, add mushrooms, cooking wine, refined salt, onion and ginger, then add sesame sauce, pickled chives, soy sauce, Chili oil, pickled shrimp oil, sugar and garlic in a proportion that everyone likes, soak the shredded materials and wash the cabbage;

6. Put mutton slices, cabbage, shredded materials, etc. Into the hot pot, rinse and eat, with sesame cakes, share the delicious soup in the hot pot.

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