Instant-boiled mutton, or dip-boil mutton, is a very popular Chinese hot-pot dish.The dish dates back to the Yuan Dynasty. The dish often uses mutton from the back, rear legs and tail of the sheep and is dipped and boiled in soup in a hotpot.
The dip-boil mutton is served with seasoning made of sesame sauce, preserved bean curd, leek flower, sliced spring onion and ginger and shrimp oil. The mutton is fresh, tasty and not greasy or smelly.
In China, when having instant-boiled mutton, people put a hot-pot filled with water at the middle of a table. Normally food materials boiled in the pot include Tofu, Chinese leaves, bean vermicelli etc.
Lamb is pre-sliced and served on the table. The requirement on the lamb slices is that the slice must be very thin like a paper, and each slice is complete.
Because lamb can be cooked in very short time and longer cooking will make the lamb more solid, the way of having the lamb is to take some pre-sliced raw lamb using chopsticks, put it in the boiling hot-pot and take out as soon as the lamb changes color.
Each person has a small bowl to hold some sauce. Cooked lamb is eaten with the sauce. The sauce normally is a mixture of sesame sauce, chili oil, leek etc.
