According to historical records, Genghis Khan led the Mongolian army on an expedition to Central Asia and West Asia in A.D. 12 19. In order to replenish troops and supplies, he slaughtered a large number of cattle and sheep as munitions when passing through Xinjiang and other places. Because there was no fresh-keeping technology at that time, in order to preserve meat, people sliced mutton and cooked it in a pot for long-term preservation. Because this cooking method is simple and quick, it soon became one of the main foods of the Mongolian army.
With the establishment and development of the Mongolian Empire, instant-boiled mutton was gradually introduced into the Central Plains. During the Ming Dynasty, instant-boiled mutton began to become one of the royal court delicacies in winter, and gradually became popular among the people. By the Qing Dynasty, instant-boiled mutton had become one of the signature dishes of major hotels and restaurants in Beijing, forming a unique taste and style.
Although instant-boiled mutton originated in the north of China, it has gradually become a special food in the south of China with the changes of the times and cultural exchanges. In some cities in the south, such as Guangzhou and Hangzhou, restaurants and hot pot restaurants which mainly focus on instant-boiled mutton have also begun to appear. This is mainly due to the economic development and the improvement of living standards in China, and people's demand for delicious food is growing.
Ingredients for hot pot:
The materials mentioned here mainly refer to the main ingredients, soups and sauces of hot pot. As for heating materials and some small tableware and utensils, I won't go into details here. The main ingredient of hot pot is the raw material cooked in the pot, which has a wide range of applications, such as flying in the sky, running on the ground and swimming (crawling) in the water. According to the nature of raw materials, it can be divided into seafood raw materials, seafood raw materials, poultry raw materials, livestock raw materials, fruits and vegetables raw materials, raw products and so on. Almost all the ingredients that can be used for cooking can be used as hot pot ingredients.
Hot pot soup is the bottom soup in the pot. The most commonly used soup is red soup, followed by white soup (including sauerkraut soup). Red soup is a spicy soup, which is made of thick soup, pepper, douban, fermented soybean, mash juice, crystal sugar, refined salt, yellow wine and various spices. White soup is made of old hen, fat duck, pork bone, ham elbow, lean pork, onion, ginger, wine and so on. Generally used with red soup, it is rarely used alone. Even if it is used, it is often eaten with some seasonings.
Dip sauce is an indispensable part of hot pot, and the common ones are sesame oil sauce, garlic paste sauce, pepper oil sauce, red oil sauce, spicy sauce, Sichuan seven dip sauce, soy sauce, leek flower sauce and so on. The scalded ingredients in the hot pot were scalded when they first came out of the pot. If you soak the main ingredients that have just been fished out of the pot in the seasoning tray, you can reduce the temperature of the scalded raw materials without scalding your mouth.