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Peking Lamb Hotpot Recipe
|Boneless lamb||4 Pound (Such As Leg)|
|Rice noodles||1⁄2 Pound|
|Chicken stock||1 Cup (16 tbs)|
|Bok choy/Chinese cabbage||1 Pound, shredded|
|Bean sprout||2 Pound|
Serving size: Complete recipe
Calories 4535 Calories from Fat 1210
% Daily Value*
Total Fat 135 g207.2%
Saturated Fat 47.4 g236.9%
Trans Fat 0 g
Cholesterol 1561.5 mg
Sodium 2293.8 mg95.6%
Total Carbohydrates 261 g87%
Dietary Fiber 24.5 g98%
Sugars 46.6 g
Protein 560 g1120.5%
Vitamin A 409.3% Vitamin C 540.6%
Calcium 64.2% Iron 77.6%
*Based on a 2000 Calorie diet
Cut the lamb into wafer-thin slices, about 1 x 3 inches.
Soak the noodles in warm water for 15 minutes, until softened, then drain.
Bring the stock to boiling point in the Mongolian hot pot or fondue pot.
You will need a heat source on the table, either the traditional charcoal burner or a small electric plate.
Put the lamb, noodles, bok choy or Chinese cabbage and beansprouts in separate dishes on the table.
Place all the dips in small separate dishes on the table.
Bring the bubbling stock to the table; the pot must remain simmering for the length of the meal.
The diners fill their wire baskets with raw ingredients and plunge them into the simmering stock to cook to their taste.
The food imparts additional flavor to the stock which is ladled into the bowls and drunk at the end of the meal.