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
Dipping Sauce:

  • 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.





20 min


15 min


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