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Mongolian Hot Pot (Shuan Yang Rou)
Created by: Howcan Team
Ingredients
- 1 pound thinly sliced lamb
- 4 cups chicken or beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper
- Assorted fresh vegetables (such as Napa cabbage, bok choy, mushrooms, and tofu)
- Noodles or rice for serving
Instructions
- In a large pot, bring the chicken or beef broth to a simmer over medium heat.
- Add the soy sauce, rice wine or sherry, sugar, sesame oil, and ground white pepper to the broth. Stir to combine and let it simmer for 5 minutes to infuse the flavors.
- Arrange the thinly sliced lamb, assorted fresh vegetables, and noodles or rice on a platter for serving.
- Place the pot of broth in the center of the dining table and set up a portable burner. Bring the broth to a gentle boil.
- Each diner can use a small wire strainer or slotted spoon to cook their own ingredients in the hot pot. Dip the lamb, vegetables, and noodles into the broth and cook until they are tender and fully cooked.
- Enjoy the cooked ingredients with a dipping sauce made from soy sauce, sesame oil, and chopped green onions.
- Continue cooking and enjoying the hot pot until all ingredients are consumed.
Mongolian Hot Pot, also known as Shuan Yang Rou, has a rich history dating back to the time of Genghis Khan. This traditional dish originated in Mongolia and has since spread to various regions in Asia, including China and Taiwan. The hot pot is characterized by its simmering broth, where diners cook a variety of meats, vegetables, and noodles at the table. The dish is often associated with communal dining and is a popular choice for social gatherings. In recent years, Mongolian Hot Pot has gained popularity in Western countries, with many restaurants offering their own unique take on this flavorful and interactive dining experience. For the best version of this dish, one should seek out authentic Mongolian or Chinese restaurants known for their expertise in hot pot cuisine. The key to a delicious Mongolian Hot Pot lies in the quality of the broth, which is often infused with aromatic spices and herbs such as Sichuan peppercorns, star anise, and ginger. Additionally, using fresh, high-quality ingredients is essential to achieving the perfect balance of flavors in this beloved dish. Whether enjoyed in a bustling restaurant in Beijing or prepared at home with family and friends, Mongolian Hot Pot continues to be a cherished culinary tradition that brings people together through the joy of shared meals and vibrant flavors.
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60 min
4-6 servings
350 per serving calories
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