Photograph of the finished Mongolian hot pot Chinese

China · Lẩu nồi đồng kiểu Mông Cổ

Mongolian hot pot Chinese

1 hr 40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.5 kg
  • Photograph of Chicken broth Chicken broth 3.2 l
  • Photograph of Ginger Ginger 140 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 160 g
  • Photograph of Chinese cabbage Chinese cabbage 1 kg
  • Photograph of Glass noodles Glass noodles 320 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 240 g
  • Photograph of White tofu White tofu 120 g
  • Photograph of Garlic chives Garlic chives 160 g

Method

  1. 1 Use a copper pot with a central chimney and glowing embers inside the chimney to keep the water simmering gently.
  2. 2 The broth only contains ginger, shiitake mushrooms, and scallion roots; this dish tastes more like meat than broth.
  3. 3 Slice the lamb very thinly by partially freezing it and then slicing it across the grain.
  4. 4 Arrange the lamb slices on a thin, flat plate so that the meat's marbling is visible.
  5. 5 Dip each slice in for 8 seconds using chopsticks, and do not drop the entire plate into the pot.
  6. 6 The dipping sauce is a mandatory condiment made with roasted sesame seeds, crushed peanuts, fermented bean curd, and chopped chives.

With an appliance

  • Microwave 1 hr 20 min

    Replace steps 1–2: simmer the water with ginger, mushrooms, and scallion roots in a deep bowl at 900 W for 12 minutes, then pour into a warming pot at the table; subtract about 10 minutes for lighting and maintaining the charcoal, there will be no smoke in the room and no need to add charcoal, but the water cools faster than in a copper pot, so only pour in portions. The meat slices are still dipped for 8 seconds each, as in step 5.

Start cooking