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Mongolian Lamb Hot Pot

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Mongollan Lamb Hot Pot has a fine taste. Mongollan Lamb Hot Pot gets its taste from lamb mixed with noodles and cabbage. Mongollan Lamb Hot Pot is cherished by non vegetarian food lovers.
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Mongolian Lamb Hot Pot Recipe