Try this Mongolian Hot Pot, Beijing Style recipe, or contribute your own.
Suggest a better descriptionCooking utensil: a charcoal-burning fire pot for cooking at the table. 1. Cut the mutton into paper-thin slices about 2 1/2 inches by 1 inch . It will be easier to slice if partially frozen first. Spread them on individual serving dishes. Arrange the dips and side dishes in bowls. 2. Half-fill the fire pot with boiling water. Add the sliced scallion and ginger, mutton tail fat, and a little soy sauce. Cover the pot lid tightly. Fill the chimney with burning charcoal and bring the stock to a boil. 3. To eat, the diners mix their own sauces from the condiments and seasonings. Then they pick up the mutton slices and cook them in the boiling stock for a few seconds, until the meat turns pinkish-white. The meat is then dipped into the sauce. The best pastry to go with the meat is shaobing - the Chinese baked sesame cakes. Note: If you do not own a Chinese fire pot, use a saucepan on a hot plate, or an electric wok/. busted by sooz Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland
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Serving Size: 1 Serving (536g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1157 | ||
Calories from Fat: 770 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.6g | 114 % | |
Saturated Fat 34.8g | 174 % | |
Monounsaturated Fat 34.8g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 313mg | 96 % | |
Sodium 257.3mg | 9 % | |
Potassium 1225.5mg | 32 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.3g | ||
Protein 84.2g | 120 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1157
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