Instant-boiled mutton began in Yuan Dynasty and rose in Qing Dynasty. Generally refers to the old Beijing copper pot hotpot. Add water to the bottom of the pot with onion, ginger and medlar, and season the mutton hot pot with sesame sauce, leek sauce and tofu. Mainly eat instant-boiled mutton, tofu and cabbage vermicelli is the basic side dish. And hot pot is the general name of "hot pot" food in various places, such as Sichuan hot pot and Guangdong side furnace.
Boiled mutton is usually cooked in Beijing and Inner Mongolia. Its base material is generally only water, seasoned with onion, ginger and garlic, and no salt is put in the pot. Later, people improved it, adding some health medicinal materials such as codonopsis pilosula, red dates and medlar to the soup base.
The main course of instant-boiled mutton is mutton, as the name implies, but northerners usually cook it with cabbage and vermicelli (generally only these two ingredients are selected) and the finished soup, then add the rest of the base material and add some soup to eat a bowl of hot food. The dipping materials must be sesame sauce and leek sauce. As for red tofu, coriander, pepper and other seasonings, you can add them according to your personal taste.
Hot pot is generally authentic in Chongqing and Sichuan, with dividend soup and white soup as the base. Hot pot with red soup is the most commonly eaten by Sichuanese. Cooked by the master with the best secret recipes such as pepper, pepper, bean paste and butter, and then added with water.
Compared with instant-boiled mutton, instant-boiled vegetables in hot pot are much richer, among which all kinds of animals are very distinctive, such as pig brain, yellow throat, hairy belly, louver and so on. Hot pot dipping is very particular, generally divided into oil dishes and dry dishes. Rape is mostly sesame oil with garlic paste, and dried vegetables are mostly peppers, beans and parsley. When eating, scoop a spoonful of soup in the hot pot.