Beijing Lamb Hot Pot

Instructions

1. Prepare the broth
   In a large pot or traditional hot pot, combine the lamb or chicken broth, Shaoxing wine, ginger slices, scallion whites, star anise, and cinnamon stick. Bring to a boil, then reduce heat to maintain a simmer for 30 minutes to infuse the flavors. Strain if desired, or leave the aromatics in for continued flavor development.
2. Arrange the ingredients
   While the broth is simmering, arrange the thinly sliced lamb on serving platters. Prepare separate plates for the napa cabbage, tofu, mushrooms, glass noodles, and spinach. The ingredients should be arranged attractively for participants to select their choices.
3. Make the dipping sauce
   In a small bowl, whisk together the sesame paste, soy sauce, rice vinegar, sugar, minced garlic, and chili oil until smooth. Adjust seasonings to taste. Divide into individual dipping bowls for each guest.
4. Set up the hot pot
   Transfer the hot broth to a hot pot set up in the center of the dining table. The broth should be kept at a gentle simmer throughout the meal. If using an electric hot pot, set it to medium-high heat. For traditional burner-style hot pots, adjust the flame to maintain a simmer.
5. Cook and enjoy
   Provide each person with a small wire basket or ladle for cooking their selections. Demonstrate how to briefly cook the thin lamb slices (about 30 seconds until they change color) and vegetables (varying times depending on the item). The noodles usually take 2-3 minutes. Encourage diners to dip cooked items in their sauce before eating.
6. Replenish as needed
   Throughout the meal, add more broth as needed to maintain the level in the pot. The broth will become more flavorful as the meal progresses. Near the end of the meal, the enriched broth can be enjoyed as a soup, perhaps with any remaining noodles or vegetables.