Ingredients: 12 cups lamb or chicken stock 1/2 pound bean thread noodles 1 pound bok choy, chopped or 1/2 pound spinach and 1/2 pound Chinese cabbage 10 green onions, chopped finely on the diagonal 5 pounds lean lamb, sliced paper thin (this is easier to do if the lamb is partially frozen) 1 teaspoon ginger, minced 1 teaspoon garlic, minced 10 eggs (optional)
Dips: mushroom soy sauce sesame oil sesame paste or peanut butter Chinese mustard 2 cloves garlic ground and mixed with 1 teaspoon sugar fermented bean curd chili oil
Directions Slice the lamb meat, and prepare the other vegetables. Soak the bean thread noodles in hot water to soften. Lay out the dips and serving dishes. Set up the hot pot according to instructions. Add the lamb stock, ginger and garlic to the cooker and bring to a boil. Add about 1/4 of the vegetables. Once the stock has returned to a boil, the meal can begin. The guests use chopsticks to cook the mutton slices in the boiling water until the color changes ( a few seconds), then dip the meat into the dip of their choice. The noodles are added to the broth about halfway through the meal; the remaining vegetables are added as required. It is tradition to poach eggs in the broth at the end of the meal. Finally, dish out the remaining broth for the guests to enjoy.