Mongolian Meat Stew

Marinade the thinly sliced meat for 1 hour with soy sauce, sherry and sugar. Cut the bamboo shoots, ginger, mushrooms leafy and carrots lengthwise very small. Arrange the vegetables nicely on one or two trays, and the lightly dried meat as well. Heat the oil and butter mixture in a shallow iron pot or fondue pot, but do not get it as hot as a regular meat fondue. In this fat mixture, roast the meat and vegetables with sticks (or speared on forks). In any case, the vegetables should still have a strong bite. Put a dessert bowl with an egg yolk in front of each guest. Dip each bite into the egg after roasting. Tastes good and cools down.

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