293
Simple and Delicious China Food Recipes, Download
Now.
Chinese
food recipe >> Beef and Mutton >> Mongolian
Hot Pot
INGREDIENTS
1 lb. (500g) lean boneless
leg of lamb
lamb tail fat, sliced
ginger slices
scallion slices
soy sauce
For the dips
sesame paste
fermented bean curd
shrimp oil
soy sauce
vinegar
rice wine
preserved Chinese chive flowers
preserved Chinese sweet garlic
Chinese coriander, chopped
( or cilantro)
Chili(chilli) oil
Cooking utensil: a charcoal-burning
fire fop for cooking at the
table
RECIPE
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.
Note: If you do not own a Chinese
fire pot, use a saucepan on a hot
plate, or an eletric wok.
Chinese
food recipe >> Beef and Mutton >> Mongolian
Hot Pot
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.
