To cut the steak into paper-thin slices,
partially freeze it before cutting. Put the onions and beef into the
steamboat pot or also known as sin suil lo pot. SLice the fish into
bite-size pieces. Slice liver very thinly into pieces of similar size.
Use the pepper and salt to season both the fish and liver. Bean the yolk
of 1 egg and dip slices of liver in it, then coat in the plain flour.
Heat some vegetable oil in a frying pan and quickly saute the fish
pieces and liver until just cooked. Transfer them to the pot on top of
the beef and onions.
Beat the remaining 2 egg yolks and make a
flat omelet, remove onto a plate to cool. Do the same with the remaining
egg whites. On a wooden
board cut the yellow and white omelets into strips just long enough to
fit across the moat of the steamboat pot. Do the same with the
scallions. Slice the
carrot thinly and cut into strips of the same size. Arrange these
over the beef, fish and liver, then garnish with walnuts and pine nuts. The recipe
may be prepared up to this point, covered and refrigerated.
When serving, carefully ladle the boiling stock into the moat without disturbing the
arrangement of the food. Replace cover
on pot and with tongs put glowing coals into the chimney. Bring to the
table and allow soup to simmer for a few minutes and heat the contents
of the pot thoroughly. Remove cover
and let guests help themselves from the pot with chopsticks. They dip the
food in individual bowls of sesame seed sauce before eating. Boiled rice
is served with this meal and at the end the stock is served as soup.