Mongolian hot pot Chinese

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.