|1 pounds||Lean boneless leg of lamb|
|Lamb tail fat; sliced|
|Fermented bean curd|
|Preserved chinese chive flowers|
|Preserved sweet garlic|
|Chinese coriander (or cilantro), chopped|
|Chili (chilli) oil|
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
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