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Fire Pot Lamb

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Materials:

750g lamb
cabbage
soaked transparent bean noodles
sugared garlic

Preparations
  • 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.



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