Mongolian Lamb Hot Pot
|Lamb fillet||1 Kilogram (Frozen)|
|Cellophane noodles||50 Gram|
|Chinese cabbage||1 Large, finely shredded|
|Spinach||450 Gram, finely shredded|
|Bean curd||2 , thinly sliced|
|Chinese stock||2 1⁄4 Liter|
Cut the lamb while it is partially frozen into paper-thin slices and arrange neatly on a serving dish; leave to thaw.
Soak the noodles in hot water for 10 minutes; drain.
Place the cabbage leaves and the spinach in a dish and arrange the slices of bean curd and the noodles on another dish.
Heat the stock in a fondue pot or similar vessel at the table.
Using bamboo chopsticks, each diner then dips a slice of the meat into the hot stock to cook it, then dips the meat into a sauce, and eats it with the noodles, green leaves and bean curd.
When all of the meat has been eaten, the remaining vegetables, bean curd and noodles are added to the pot and cooked for about 5-10minutes.
This soup is eaten at the end of the meal.