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Lamb Hot Pot I
|Lamb Hot Pot I|
1/2 pound lean lamb, frozen, thinly sliced, each slice rolled loosely
1/2 napa cabbage, cut into one-inch pieces
1/4 cup seeded and sliced chili peppers
1 piece (about half pound) firm tofu, cut into one-inch cubes
1 cup spinach, other dark greens, or pieces of baby bok choy
4 cups chicken stock
2 teaspoons sesame oil
1/4 cup commercially bottled leek sauce (available in Asian supermarkets)
1/4 cup black vinegar
1/4 cup dark soy sauce
1. Arrange meat slices, napa leaves, chili peppers, tofu, and spinach on one or two serving plates.
2. Heat chicken stock and sesame oil in a casserole or hot pot that can go heat source on a dining room table.
3. Put leek sauce, vinegar, and soy sauce into separate tiny saucers.
4. Provide each diner with a small stainer basket, a soup spoon, a soup bowl, and a pair of chop sticks.
5. Each diner makes a personal sauce mixture in their soup bowl using as much as they wish of the leek sauce, vinegar, and soy sauce. They then put a slice of lamb in the stainer basket and lower it into the hot soup to cook to their desired doneness. They do the same with more meat, cabbage, chili peppers, tofu, and spinach, one or two pieces at a time, also cooked to the doneness preferred . After each item is cooked, they drain it and put it in their soup bowl. Taking their chop sticks, they remove it from the sauce an eat it. The go on to cook the next item of choice.
6. When they have had enough solid food, they put some soup from the casserole into their own soup bowl, mix it with any remaining sauces in that bowl, and use their soup spoon to consume this soup mixture.