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Mongolian Lamb Hot Pot

Chinese.wok's picture
Ingredients
  Boneless lamb leg 1 Pound (500 Gram)
  Bean curd cake 2 , sliced
  White cabbage 7 Ounce, coarsely chopped (200 Gram)
  Dried rice vermicelli 3 1⁄2 Ounce, soaked in hot water to soften (100 Gram)
  Ginger 1 1⁄4 Inch, finely sliced
  Onion spring 1 , coarsely chopped
  Dark soy sauce 2 Teaspoon
  Stock 6 Cup (96 tbs) (Made From Lamb Leg Bone Boiled With Water)
  Sesame paste 1⁄2 Cup (8 tbs)
  Fermented bean curd 2 Tablespoon, mashed
  Light soy sauce 1⁄2 Cup (8 tbs)
  Rice vinegar 1⁄2 Cup (8 tbs)
  Chinese rice wine 1⁄2 Cup (8 tbs)
  Chili oil 1⁄4 Cup (4 tbs)
  Pickled garlic 4 Tablespoon
  Coriander leaf 3 Ounce, chopped
Directions

GETTING READY
1) Slice and cut thin slices of lamb, retaining some fat.
2) Soak some vermicelli.
3) Roll up the slices and arrange on a plate.

MAKING
4) In individual plates, arrange the bean curd, and place the soaked vermicelli.
5) Arrange all dips and garnishes in small bowls and place on the table for diners to use and adjust the taste.
6) In a pan, heat all ingredients and bring to boil.

SERVING
7) Season with pickled garlic and coriander.
8) Finally, pour the rich stock into the soup bowls over the noodles and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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