mongolian hot pot, beijing style

Categories

Chinese

Meats

Yield

1 Servings

FOR THE DIPS

Cooking utensil: a charcoal-burning fire pot for cooking at the table. 1.

Cut the mutton into paper-thin slices about 2½ 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/. busted by sooz Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland <kirkland@...> on Nov 08, 1997