Fire Pot – Sin Sul Lo

Cut the meat into paper-thin slices, together with the onions in the fire pot form.

Cut the fish fillet into bite-sized pieces and the liver into very thin slices. Season both with salt and pepper. Whisk one egg yolk, turn the liver first in egg yolk, then in flour on the other side.

Beat the egg white until slightly creamy. Turn the fish in egg white and flour on the other side. In a pan, heat oil and quickly roast fish and liver. Then place in the fire pot on top of the meat and onions.

Bake 1 omelet each with the remaining two egg yolks and egg whites. Cut yellow and white omelet into strips (same length, should fit in the fire pot in detail). Do the same with the spring onions and carrot. Arrange everything nicely in the fire pot and garnish with the nuts.

Place in the refrigerator.

Just before serving, ladle boiling beef broth over without ruining the arrangement. Put lid on and put glowing coals in the oven of the pot. Simmer for a few min at the table to allow everything to get hot together. Remove the lid.

Guests remove bites from the cooking pot and dip them into sesame seed sauce waiting in dessert bowls. Serve with long-grain rice.

The beef broth is served as a soup at the end.

Related Recipes:

Glazed Calf’s LiverFor the glazed calf’s liver, clean the liver well and remove the skin. Cut into 8 smaller or 4 larger... Roasted Beef Liver with Soy Sauce, Baked Jungzw …Peel the fine upper skin from the beef liver. Cut the beef liver into thin slices. Heat a little oil in a... Omelet with ChanterellesFor the omelet with chanterelles, clean the green onions, rinse with cold water, drain well and cut into fine... Game Pâté with Dried Fruit ConfitFrom the ingredients for the dough, make a dry dough with the addition of the heated lard. Now rest the dough... Liver Pate with OnionPreheat the oven grill to 180 °C. Place the liver in a baking dish lined with baking paper and sprinkle with... Baked Ucha – Ucha OpekannajaSeparate the heads, tails and bones from the fish, put them in the boiling salted water and make 20 to half an... Cod in Puff PastryOriginal source : Ard-Buffet – Recipe service “Praeventive cuisine: keyword iodine” by... The Secret of Fine Cuisine Chili Con CarneThe trick: The chili con carne gains in flavor if it is prepared one day before consumption. Rinse and dry the... Liver ChineseFor the liver Chinese, dry the liver and chop into fine strips. Dredge in flour and fry in hot oil in a pot... Rolled Breast of VealRemove the rib bones and the cartilage of the breast of veal from the butcher and cut the meat flat...