Mongolian Hot Pot, Beijing Style

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[edit] Ingredients

1. 1lb Lean boneless leg of Lamb
2. Lamb tail fat, sliced
3. ginger slices
4. scallion slices
5. Soy sauce

FOR THE DIPS:

1. Sesame paste
2. fermented bean curd
3. Shrimp oil
4. Soy sauce
5. Vineger
6. rice wine
7. Preserved chinese chive flowers
8. Preserved sweet garlic
9. Chinese coriander (or cilantro), chopped
10. chili (chilli) oil

[edit] Directions

1. Cooking utensil: a charcoal-burning fire pot for cooking at the table.
2. 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.
3. 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.
4. Fill the chimney with burning charcoal and bring the stock to a boil.
5. 3. To eat, the diners mix their own sauces from the condiments and seasonings.
6. 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.