Mongolian Hot Pot, Beijing Style
| Yield: | 1 Servings |
| Categories: | Chinese, Meats |
| 1 | lb | Lean boneless leg of lamb |
| Lamb tail fat; sliced | ||
| Ginger slices | ||
| Scallion slices | ||
| Soy sauce | ||
| FOR THE DIPS | ||
| Sesame paste | ||
| Fermented bean curd | ||
| Shrimp oil | ||
| Soy sauce | ||
| Vineger | ||
| Rice wine | ||
| Preserved chinese chive flowers | ||
| Preserved sweet garlic | ||
| Chinese coriander (or cilantro), chopped | ||
| Chili (chilli) oil |
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