| 1 | From: kyosho connick this first is from the people"s republic of china cookbook, _mongolian_barbecue_ a truly native meal, typical of the diet of the rugged mongolian nomad. |
| 2 | The thin-sliced meat is dipped in a spicy sauce, quickly grilled and then wrapped in a sesame roll. |
| 3 | A gruel-like millet soup is eaten between sandwiches, and the meal is topped off with draughts of heated sorghum whiskey. |
| 4 | Transposed to the west, this meal is ideal for an outdoor barbecue. |
| 5 | Millet soup: * ask the butcher to bone a leg of lamb. |
| 6 | Use the bones to make the soup and freeze the shank portion for later use. |
| 7 | ** smash 5 large slices of fresh ginger with the end of a cleaver handle and put them in ?cup water for 2 hours. |
| 8 | Squeeze out the juice from the ginger slices. |
| 9 | *** peel and crush 4 large garlic cloves into a paste, and add a little rice wine or vinegar to moisten. |
| 10 | Soak the millet overnight in cold water. |
| 11 | The next morning, put the lamb bones in a large pot. |
| 12 | Add water and bring to a boil. |
| 13 | Reduce the heat and simmer for several hours, adding water to maintain the original volume. |
| 14 | Skim off the fat, remove the bones and strain the stock. |
| 15 | Drain the millet, rinse several times, add to the stock and simmer slowly for 1 to 2 hours, or until the grains break up and the soup is thickened. |
| 16 | Salt to taste. |
| 17 | Turn off the heat and set aside. |
| 18 | While the stock is simmering, trim off all fat and skin from the beef and lamb. |
| 19 | Wrap the meat well and place in the freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard. |
| 20 | (this makes it easier to slice the meat very thinly). |
| 21 | Using a very sharp knife or cleaver, carefully cut against the grain of the meat to make slices about 1/8 inch thick. |
| 22 | Cut each slice into strips about 2 by 4 inches. |
| 23 | Arrange the beef and lamb in layers on separate platters. |
| 24 | Cover and refrigerate until ready to use. |
| 25 | Put the green onion and parsley in separate bowls, cover and refrigerate until ready to use. |
| 26 | Put each dip ingredient in a separate bowl, place the bowls on a large tray, cover and set aside. prepare the rolls |
