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Mongolian Hot Pot, Beijing Style



  • Prep Time: N/A
  • Cooking Time: N/A

Mongolian Hot Pot, Beijing Style

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

FOR THE DIPS
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

Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.
Cut the mutton into paper-thin slices about 2 1/2 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.

Ingredients:

1 lb Lean boneless leg of lamb
Lamb tail fat; sliced
Ginger slices
Scallion slices
Soy sauce

Serves:

1 Servings

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