Posted by KAren on November 14, 2000 at 12:48:30:
In Reply to: Mongolian recipe posted by Ray Purucker on November 14, 2000 at 05:59:18:
Mongolian Hot Pot
1 lb. (500g) lean boneless leg of lamb
soy sauce
lamb tail fat, sliced
vinegar
ginger slices
rice wine
scallion slices
preserved Chinese chive flowers
soy sauce
preserved Chinese sweet garlic
For the dips
Chinese coriander, chopped ( or cilantro)
sesame paste
Chili(chilli) oil
fermented bean curd
Cooking utensil:
a charcoal-burning fire fop for cooking at the table
shrimp oil
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 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.
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.