Name: Mongolian Hot Pot, Beijing Style
Ingredients: 1 lb Lean boneless leg of lamb; Lamb tail fat; sliced; Ginger slices; Scallion slices; Soy sauce; Sesame paste; Fermented bean curd; Shrimp oil; Soy sauce; Vineger; Rice wine; Preserved chinese chive flowers; Preserved sweet garlic; Chinese coriander (or cilantro), chopped; Chili (chilli) oil

It is commonly accepted among men today that the great danger is to get married too early. The thought of marriage is approached with fear and trepidation, with the threat of what the man will lose mainly in mind. But in the view of Genesis 2 – and in our experience in ministering to singles – the greater danger is what will happen to the man if he doesn’t marry. It is not good for a single man to develop selfish and otherwise sinful habits. It is not good for a man to grow older without the sanctifying influences of a wife and children. It is not good for a man to battle with sexual frustrations. (The same things might be said about a woman, too, but the Bible is specifically talking here about the man.) What is good for a man is to seek a relationship that will blossom into marriage – the sooner in adult life, the better (Richard and Sharon Phillips).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Meats	1	Servings

INGREDIENTS

1	lb	Lean boneless leg of lamb
		Lamb tail fat; sliced
		Ginger slices
		Scallion slices
		Soy sauce
		Sesame paste
		Fermented bean curd
		Shrimp oil
		Soy sauce
		Vineger
		Rice wine
		Preserved chinese chive flowers
		Preserved sweet garlic
		Chinese coriander (or cilantro), chopped
		Chili (chilli) oil

INSTRUCTIONS

FOR THE DIPS
Cooking utensil: a charcoal-burning fire pot for cooking at the table. 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.
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
<[email protected]> on Nov 08, 1997

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”