How To Prepare Chinese-Style Lamb Hot Pot Slices?

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Ingredients:

• 600g - 1kg lamb hot pot slices
• 1/2 leek, cut on the bias into 1/2-inch slices
• 1 (1-inch) knob ginger, sliced
• 4 wood ear mushrooms, soaked
• 3 Chinese red dates
• 2 dried shiitake mushrooms, soaked
• 2 tablespoons dried goji berries, soaked
• 1 tablespoon dried shrimp, soaked
• 1/2 daikon radish, sliced thinly (about 1/2 cup)
• 1/2 napa cabbage, shredded
• 1 pound firm tofu, frozen and defrosted
• 1 cup mung bean vermicelli, soaked

Broth

• 1 lamb bone or beef femur bone, cut into 3-inch segments, soaked for 30 min to purge blood
• 4 (1/8-inch-thick) slices ginger
• 2 green onions, sliced 1/2-inch-thick

Dipping Sauce

• 3 tablespoons sesame paste
• 1 teaspoon chive paste (also called leek flower sauce)
• 1 teaspoon red fermented tofu (also called fermented bean curd), blended   
• 1 tablespoon sesame oil
• 1/2 tablespoon light soy sauce
• 1 teaspoon Chinese black vinegar
• 1 teaspoon Shaoxing wine
• 1 tablespoon minced scallions
• 1 tablespoon chopped cilantro
• chopped Chinese pickled garlic, to taste
• 1 teaspoon chili oil     

Instructions:

Broth:

1. In a stock pot, cover beef or lamb bones with cold water. Bring to a boil & let boil for 3 minutes, until a layer of gunk forms. Remove bone & reserve. Discard the rest of the water. Rinse & rub bones in cold water until water runs clear.
2. In a pressure cooker or Instant Pot, cover bones with 4 quarts water. Add ginger & onion. Cook at high pressure for 45 minutes. Release & strain. Taste & season with salt, sugar & chicken powder. On its own, the broth should taste barely unseasoned & look very clear.

Dipping Sauce:

• In a small bowl, combine desired ingredients & mix until smooth. If it's too clumpy, add some warm broth to thin out the mixture.

The hot pot:

1. In a pot, bring strained stock & the leek, ginger, mushrooms, dates, shiitakes, goji berries & dried shrimp to a simmer. Let simmer for about 15 minutes. Add the daikon & get ready to eat.
2. To serve, bring the hot pot to a boil. Using chopsticks, place slices of raw meat, tofu & vegetables in the boiling broth & swish until cooked through. Enjoy with the dipping sauce.