What is Beijing instant-boiled mutton made of?

"Instant-boiled mutton", also known as "instant-boiled mutton", is the most famous flavor snack in Beijing with a history of thousands of years. It is said that "instant-boiled mutton" originated in the ethnic minority areas of northeast China and Inner Mongolia, and was originally named "instant-boiled mutton", mainly in thick slices and small pieces. It is said that Genghis Khan fought continuously in a fierce battle and had no time to eat. Finally, he was so hungry that he ordered the chef to cook quickly. The chef found only one sheep in the chaotic battlefield and was worried about how to make delicious food in a short time. As soon as Genghis Khan saw it, he ordered him to slice the mutton and cook it in boiling water. After taking it out, it tastes unexpectedly delicious. After a hearty meal, he was refreshed and soon defeated the enemy. Since then, there has been a delicious dish of "instant-boiled mutton"

Authentic old Beijing instant-boiled mutton is a copper pot with a simple bottom. Just pour water into the pot and add onion slices, ginger slices, dried rice, etc. After the soup in the pot is boiled, put the cut mutton in the copper pot and dip it when the meat just turns white. Traditional dip materials for instant-boiled mutton include sesame sauce, chives and so on. With a plate of sugar and garlic with Beijing characteristics, while washing meat and vegetables, it will not be too greasy to eat.