Lamb Hot Pot

Ingredients

• Lamb leg (thinly sliced) 500g
• Clear broth (chicken or mushroom) 1.5L
• Chinese cabbage 200g
• Tofu 200g
• Glass noodles 100g
• Fresh cilantro for garnish
• Sesame paste dipping sauce
• Fermented tofu (furu) 20g
• Chili oil to taste
• Chives 50g

Cooking Steps

1. 1. Prepare the soup: Place the chicken or mushroom soup in a hot pot or large pot and bring to a simmer.
2. 2. Cut the leg of lamb into thin slices against the grain. Keep slices refrigerated until ready to cook for best texture.
3. 3. Prepare the dipping sauce: Mix sesame paste, fermented bean curd, chili oil, soy sauce and minced garlic.
4. 4. Place vegetables, tofu and noodles on plates surrounding the pot.
5. 5. Use chopsticks to put the mutton slices into the boiling broth and stir quickly for 10-15 seconds until the mutton slices are cooked. Soak and serve immediately.
6. 6. After the lamb, cook the vegetables and noodles in the soup. The more ingredients you cook, the richer the soup will be.

Cultural Tips

In Inner Mongolia, the art of slicing lamb into thin slices is a revered skill. The Master Slicer produces thin, almost translucent slices. The traditional copper pot with a chimney in the center was designed to keep the broth hot while cooking over an open fire on the prairie.