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Mongolian Lamb Hot Pot II


Mongolian Lamb Hot Pot II
1 and 1/2 pounds leg of lamb, the meat very thinly sliced
8 cups lamb stock
2 cups soaked dried rice noodles
1 egg per person
Sauces in small dishes around the hotpot including: sesame paste, chili oil, minced fresh ginger, fermented bean curd squares, piquant soy sauce, fermented spicy bean sauce, minced fresh coriander
1. Bring the lamb stock to the boil, then pour it into the hotpot.
2. Set the sauces around the table, and put the meat on two or more platters on the table. Give each person a long-handled fork, chopsticks, a strainer basket, a soup bowl, and a soup spoon. The hotpot needs a soup ladle, too.
3. Cook and eat as hot pots are consumed. The egg can be cooked in the shell or cracked and broken into the boiling soup at the end, the rice noodles cooked at the end, as well.

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