Re: Chinese Cuisine
Mongolian Hot Pot, Beijing Style
Yield: 1 Servings
1 lb lean boneless leg of lamb
1 lamb tail fat; sliced
1 ginger slices
1 scallion slices
1 soy sauce
--------------------------------FOR THE DIPS--------------------------------
1 sesame paste
1 fermented bean curd
1 shrimp oil
1 soy sauce
1 vineger
1 rice wine
1 preserved chinese chive flowers
1 preserved sweet garlic
1 chinese coriander (or cilantro), chopped
1 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.
Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate,
or an electric wok.
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