Hot pot of lamb or mutton
Ingredients
- 6 cups stock (lamb or chicken)
- 1 tablespoon soy sauce (dark)
- 1 slice ginger
- 2 scallions
- 3 pounds lamb (boneless)
- 1 - 2 pieces bean curd
- 1 pound cabbage (Chinese, or other green vegetable like bok choy, or spinach)
- 3 1/2 ounces noodles (bean thread vermicelli)
Preparations
-
step 1
Cut the lamb into paper thin rectangular slices. Slice the bean curd.
step 2Wash, drain, and chop the vegetables. Prepare any side dishes that you are planning to serve.
step 3Lay the lamb, chopped vegetables, and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls. Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.t
step 4Bring the broth with the dark soy sauce to a boil, and add the ginger and green onion. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).
step 5Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.
step 6To serve, invite guests to spear the food with a dipping fork and cook briefly in the broth until cooked, then dip the cooked food in the sauces as desired.
step 7Use a dipping basket to cook the vegetables in batches in the hot broth and ladle out into the soup bowls. Cook the noodles and serve at the end of the meal.