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 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. |
