Mongolian Lamb Hot Pot Recipe
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.
Ingredients
| 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 |
Directions
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.
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.
Chef
