Mongolian Hot Pot
Ingredients
1 lb. (500g) lean boneless
leg of lamb
soy sauce
lamb tail fat, sliced
vinegar
ginger slices
rice wine
scallion slices
preserved Chinese chive flowers
soy sauce
preserved Chinese sweet garlic
For the dips Chinese coriander, chopped (
or cilantro)
sesame paste Chili(chilli) oil
fermented bean curd
Cooking utensil: a charcoal-burning fire fop
for cooking at the table
shrimp oil
Directions
- Cut the mutton into paper-thin slices
about 2 1/2 inches by 1 inch(6cm by 3cm
). It will be easier to slice if partially
frozen first. Spread them on individual
serving dishes. Arrange the dips and side
dishes in bowls.
- Half-fill the fire pot with boiling
water. Add the sliced scallion and ginger,
mutton tall fat and a little soy sauce.
Cover the pot lid tightly. Fill the chimney
with burning charcoal and bring the stock
to a boil.
- 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.
