Mongolian Hot Pot, Beijing-style

Ingredients

 * 1) 1 lb Lean boneless leg of Lamb
 * 2) Lamb tail fat, sliced
 * 3) ginger slices
 * 4) scallion slices
 * 5) Soy sauce

FOR THE DIPS:


 * 1) Sesame paste
 * 2) fermented bean curd
 * 3) Shrimp oil
 * 4) Soy sauce
 * 5) Vineger
 * 6) rice wine
 * 7) Preserved chinese chive flowers
 * 8) Preserved sweet garlic
 * 9) Chinese coriander (or cilantro), chopped
 * 10) chili (chilli) oil

Directions

 * 1) Cooking utensil: a charcoal-burning fire pot for cooking at the table.
 * 2) 1. Cut the mutton into paper-thin slices about 2 1/2 inches by 1 inch . It will be easier to slice if partially frozen first. Spread them on individual serving dishes. Arrange the dips and side dishes in bowls.
 * 3) 2. Half-fill the fire pot with boiling water. Add the sliced scallion and ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly.
 * 4) Fill the chimney with burning charcoal and bring the stock to a boil.
 * 5) 3. To eat, the diners mix their own sauces from the condiments and seasonings.
 * 6) Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. The meat is then dipped into the sauce. The best pastry to go with the meat is shaobing - the Chinese baked sesame cakes.