Fire Pot Lamb Materials: 750g lamb cabbage soaked transparent bean noodles sugared garlic Preparations De-vein and bone the lamb and cut into very thin slices. Mix together sesame paste, chopped pickled chives, fermented bean curd, soy sauce, chili sauce, shrimp oil, sesame oil, Shaoxing wine and MSG to make a sauce. Pour clear soup into a fire pot and bring to the boil, dip the lamb slices and raw ingredients into the soup till done, take out and dip into a sauce.