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This
is a Xinjiang dish prepared especially for festivals. Cut mutton into
cubes of 500 grams apiece and boil them in a big pot. When they are
half done, remove the foam; and when they are 80 percent done, ass
onions, pepper, ginger slices, carrots, turnips and tomatoes. Then
remove and place on a big plate. Put some salt in the stock and remove
to a bowl. Before eating the mutton, dip it in the stock.