Traditional Mongolian Hot Pot With Lamb
A northern Chinese-style fondue featuring lamb, where guests cook their own food in a simmering broth.
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Instructions
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Start boiling the broth with dark soy sauce, then add ginger and green onion.
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While broth boils, prepare ingredients: Slice lamb into paper-thin rectangles and slice bean curd.
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Wash, drain, and chop vegetables, and prepare any additional side dishes.
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Arrange lamb, vegetables, bean curd, and side dishes on separate platters on the table. Place individual dipping sauces and full place settings for each guest, including a dipping fork and a small bowl for cooked food.
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Fill the fondue pot 2/3 to 3/4 full with the simmering broth and place it on a burner to maintain heat. Keep any remaining broth warm on the stovetop.
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Instruct guests to spear food with a dipping fork, cook briefly in the broth, then dip in sauces as desired.
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Use a dipping basket to cook vegetables in batches, then ladle into soup bowls. Cook and serve noodles at the end of the meal.