Mongolian hot pot, beijing style

1 Servings

Ingredients

Quantity Ingredient
1 pounds Lean boneless leg of lamb
Lamb tail fat; sliced
Ginger slices
Scallion slices
Soy sauce
Sesame paste
Fermented bean curd
Shrimp oil
Soy sauce
Vineger
Rice wine
Preserved chinese chive flowers
Preserved sweet garlic
Chinese coriander (or cilantro), chopped
Chili (chilli) oil

Directions

FOR THE DIPS

Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.

Cut the mutton into paper-thin slices about 2½ inches by 1 inch . It will be easier to slice if partially frozen first. Spread them on individual serving dishes. Arrange the dips and side dishes in bowls.

2. Half-fill the fire pot with boiling water. Add the sliced scallion and ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly.

Fill the chimney with burning charcoal and bring the stock to a boil.

3. To eat, the diners mix their own sauces from the condiments and seasonings.

Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. The meat is then dipped into the sauce. The best pastry to go with the meat is shaobing - the Chinese baked sesame cakes.

Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate, or an electric wok/. busted by sooz Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997

Related recipes