Rinsed Mutton in Chafing Pot

Name: Rinsed Mutton in Chafing Pot (Shuan yang jou)
Cuisine: Chinese
Ingredients: ½ tablespoon green onion; 2 cups frozen bean curd; 1 tablespoon sesame seed paste; 1 teaspoon parsley leaves; ½ tablespoon soy sauce; ½ teaspoon peppercorn oil; ½ tablespoon sesame oil; ½ tablespoon shrimp oil; ½ teaspoon leek flower paste (jiu cai hua); ½ teaspoon hot pepper oil; ½ teaspoon salted red bean curd paste marinade (hong dou fu ru lu); ½ teaspoon leek flower paste (jiu cai hua); ½ teaspoon wine; ½ teaspoon salted red bean curd paste marinade (hong dou fu ru lu); 1 teaspoon sugar; 2 pounds mutton (tenderloin lamb); 2 pounds mutton (tenderloin lamb); ½ pound mutton liver (optional); ½ pound mutton tripe (optional); 2 cups Napa cabbage; 2 cups chrysanthemum greens; 2 cups spinach; 1-½ cups mungbean vermicelli (soaked)

Shuan yang jou

Preparation info

About
6
Servings

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 pounds mutton (tenderloin lamb)
½ pound mutton liver (optional)
½

Asia
Taiwan
Shansi
Hopeh
Honan
Shantung
Main course

Method

Slice the mutton into 1-½” wide by 3” long paper thin pieces. Arrange the slices on platters.
Slice the liver. Cut the tripe into strips.
Cut bok choy, spinach into big pieces, bean curd into 1” pieces.
Put the vegetables, bean noodles and remaining ingredients including seasonings in individual serving containers. Each individual prepares h