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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
 
  1. 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.
  2. 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.
  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 eletric wok.
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