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Easy recipe Easy Recipe Mongolian Hot Pot, Beijing-style

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Easy recipe Easy Recipe Mongolian Hot Pot, Beijing-style - one lb lean boneless leg of lamb (Recipes by ingridients <a href="/search/leg-of-lamb">leg of lamb</a>) lamb tail fat, sliced ginger slices scallion slices soy sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) (Recipes by ingridients <a href="/search/soy-sauce">soy sauce</a>) For the dips  sesame paste fermented bean curd shrimp oil soy sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) (Recipes by ingridients <a href="/search/soy-sauce">soy sauce</a>) vinegar (Recipes by ingridients <a href="/search/vinegar">vinegar</a>) rice wine (Recipes by ingridients <a href="/search/rice-wine">rice wine</a>) preserved Chinese chive flowers preserved sweet garlic (Recipes by ingridients <a href="/search/garlic">garlic</a>) Chinese coriander (Recipes by ingridients <a href="/search/coriander">coriander</a>) (or cilantro), chopped chile (chile oil) Cooking utensil  a charcoal-burning fire pot for cooking at the table. Easy Recipe Mongolian Hot Pot, Beijing-style.  Directions Cut the mutton into paper-thin slices about two½ inches by one inch. Easy Recipe Mongolian Hot Pot, Beijing-style. It will be easier to slice if partially frozen first. Spread them on individual serving dishes. Arrange the dips and side dishes in bowls. Half-fill the fire pot with boiling water. Easy Recipe Mongolian Hot Pot, Beijing-style. Add the sliced scallion and ginger, mutton tail fat, and a little. soy sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>) (Recipes by ingridients <a href="/search/soy-sauce">soy sauce</a>)  Easy Recipe Mongolian Hot Pot, Beijing-style. Cover the pot lid tightly. Easy Recipe Mongolian Hot Pot, Beijing-style. Fill the chimney with burning charcoal and bring the stock to a boil. To eat, the diners mix their own sauces from the condiments and seasonings. Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. Easy Recipe Mongolian Hot Pot, Beijing-style. The meat is then dipped into the. sauce (Recipes by ingridients <a href="/search/sauce">sauce</a>)  The best pastry to go with the meat is shaobing - the chinese baked sesame cakes..

one lb lean boneless leg of lamb (Recipes by ingridients leg of lamb) lamb tail fat, sliced ginger slices scallion slices soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) For the dips sesame paste fermented bean curd shrimp oil soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) vinegar (Recipes by ingridients vinegar) rice wine (Recipes by ingridients rice wine) preserved Chinese chive flowers preserved sweet garlic (Recipes by ingridients garlic) Chinese coriander (Recipes by ingridients coriander) (or cilantro), chopped chile (chile oil) Cooking utensil a charcoal-burning fire pot for cooking at the table. Easy Recipe Mongolian Hot Pot, Beijing-style. Directions Cut the mutton into paper-thin slices about two½ inches by one inch. Easy Recipe Mongolian Hot Pot, Beijing-style. It will be easier to slice if partially frozen first. Spread them on individual serving dishes. Arrange the dips and side dishes in bowls. Half-fill the fire pot with boiling water. Easy Recipe Mongolian Hot Pot, Beijing-style. Add the sliced scallion and ginger, mutton tail fat, and a little. soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) Easy Recipe Mongolian Hot Pot, Beijing-style. Cover the pot lid tightly. Easy Recipe Mongolian Hot Pot, Beijing-style. Fill the chimney with burning charcoal and bring the stock to a boil. To eat, the diners mix their own sauces from the condiments and seasonings. Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. Easy Recipe Mongolian Hot Pot, Beijing-style. The meat is then dipped into the. sauce (Recipes by ingridients sauce) The best pastry to go with the meat is shaobing - the chinese baked sesame cakes..

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