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|  The classic Peking dish. the fire-pot has a central funnel which is filled with burning charcoal. the 'moat' is filled with hot stock in which the cooking is done (rather like a fondue). Fire-pots can be bought in Chinese supermarkets. Serves 8-12.
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Mongolian Hot-Pot
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2 litres (3 1/2 pints) beef stock 2 slices root ginger, finely chopped 3 spring onions, finely chopped 450 g (1 lb) Chinese cabbage, shredded 450 g (1 lb) spinach, shredded 225 g (8 oz) mushrooms, sliced 2 cakes bean curd, sliced 225 g (8 oz) cellophane noodles, soaked and drained 2 kg (4 lb) lamb or beef fillet, cut into paper-thin slices Dips: 4 tablespoons dark soy sauce 1 tablespoon chilli sauce 3 tablespoons hoisin sauce 2 tablespoons salt 3 tablespoons wine vinegar, mixed with 3 tablespoons finely chopped coriandr Preparation time: 35-40 minutes 2. Arrange the dips in individual litte dishes. Each person makes up his own dip from the various sauces. 3. Each person picks up a piece of meat and dips it into the boiling liquid - as soon as the colour of the meat changes it is done. He then retrieves it, together with some vegetables and noodles, dips them in the sauce and eats it while piping hot.
4. More vegetables are added as required. When all the meat has been
eaten, the remainder of the vegetables, bean curd and noodles are added
to the soup. Boil vigorously for 3-4 minutes, then ladle into individual
bowls and serve as soup.
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