Recipe - Mongolian Hot Pot Beijing Style

1 pound Lean boneless leg of lamb
Lamb tail fat; cut or sliced up
Ginger slices
Scallion slices
Soy sauce

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 charcoalburning fire pot for cooking at the table. 1.
Cut the mutton into paperthin slices about 2 One half 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. Halffill the fire pot with boiling water. Add the cut or sliced up 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 pinkishwhite. 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 electric wok/. busted by sooz
Posted to recipeludigest Volume 01 Number 228 by James and Susan Kirkland
kirkland@gj.net on Nov 08, 1997