Fire Pot Lamb
soaked transparent bean noodles
- De-vein and bone the lamb and cut into very thin slices.
- Mix together sesame paste, chopped pickled chives, fermented bean curd, soy sauce, chili sauce, shrimp oil, sesame oil, Shaoxing wine and MSG to make a sauce.
- Pour clear soup into a fire pot and bring to the boil, dip the lamb slices and raw ingredients into the soup till done, take out and dip into a sauce.