| 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
<kirkland@gj.net> 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”