Spicy Mongolian Firepot
|1 lb beef steak, thinly sliced|
|1 lb lean lamb, thinly sliced|
|1/2 lb calves liver, thinly sliced|
|4 cups chicken stock|
|7 hot dried chilies|
|2 tbs Chinese flower peppers (available at Asian markets)|
|1/2 inch piece of fresh ginger, peeled and thinly sliced|
|3 tbs rice wine vinegar|
|1/2 head of Chinese (savoy) cabbage, rinsed and shredded|
|handful of baby spinach leaves|
|1/2 lb of firm tofu, cut into cubes|
|1/4 lb cellophane noodles|
|kosher salt and white pepper to taste|
- 1/4 cup red wine vinegar
- 2 tsp dark soy sauce
- 1/2 inch fresh ginger, peeled and shredded
- 2 scallions, shredded
- Slice the lamb, liver and beef. You may want to place them in the freezer for about an hour to make them easier to slice.
- Add the stock in a large pan. Add the sliced ginger and rice wine vinegar along with the salt and pepper.
- Add the chilies and the flower peppers. Heat to a simmering point and simmer for 15 minutes.
- Arrange the meats, cabbage and meats on a platter.
- Soak the noodles in warm water.
- Make the dipping sauce by mixing all the ingredients in a small bowl.
- When you are ready to eat set the fire pot on the dining table and light the burner.
- Fill the moat of the hot pot with the simmering stock.
- Each guest can select ingredients from the serving board and add them to the stock.
- As the meat and vegetables simmer in the stock until cooked to desired doneness.
- After the meat has been consumed the stock becomes a flavorful soup.