Shuan yangrou
Mongolian Fire Pot
This food originated in Northeast China and Mongolian minority regions and got into big cities in the Ming Dynasty (1368--1644), and was given the present name in the Qing Dynasty (1644--1911). It has been a very popular winter delicacy with a history of over 1000 years.
Ingredients: mutton leg 750g, sesame paste 100g, rice wine, soy sauce, vinegar, grated scallion, chilli oil, coriander, shrimp sauce and pickled leek flowers(50g respectively); steeped vermicelli 250g, cabbage(or spinach)250g; fermented beancurd 1 piece (made into sauce).
Preparation:
1. Slice mutton paper-thin. Put onto a plate for use.
2. Mix sesame paste, rice wine, chilli oil, soy sauce, grated scallion and coriander, fermented beancurd sauce into small saucers as seasoning.
3. Heat stock on charcoal fire (on dining table). Put some mutton slices in boiling stock for no more than 3 minutes. Fish out instantly with chopsticks and eat with seasoning sauce. When mutton in finished, eat vermicelli and vegetables the same way.
Editors: Yang Xin
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