Mongolian Hot Pot, Beijing-style

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== Ingredients ==
* 1 lb lean boneless leg of lamb
* lamb tail fat, sliced
* ginger slices
* scallion slices
* soy sauce
=== For the dips ===
* sesame paste
* fermented bean curd
* shrimp oil
* soy sauce
* vinegar
* rice wine
* preserved Chinese chive flowers
* preserved sweet garlic
* Chinese coriander (or cilantro), chopped
* chile (chile oil)
=== Cooking utensil ===
* a charcoal-burning fire pot for cooking at the table.
== Directions ==
# 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.
# 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.
Category:Chive flower Recipes
Category:Fermented bean curd Recipes
Category:Lamb leg Recipes
Category:Mongolian Meat Dishes
Category:Recipes that need photos
Category:Rice wine Recipes
Category:Green onion Recipes