How To make Chinese Fire Pot
1 lb Boneless beef sirloin
-=OR=- beef round 1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated mushrooms Lemon juice 2 pk Enoki mushrooms
-(3 1/2-oz packages) 3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained and sliced 8 oz Canned bamboo shoots
- drained and sliced 4 cn Chicken broth
-(13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped - (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times
How To make Chinese Fire Pot's Videos
SPICY Sichuan Hot Pot Base Recipe (with Beef Tallow)
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Especially the weather is getting cold now and hot pot just sounds so warming and fun! This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party! We use beef tallow in Sichuan to make the red soup of hot pot and the soup base will solidify in the fridge. So it's super easy to store away the hot pot base and melt it whenever you want it!
It can not only be used for making hot pot, but also for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
Keep in Touch:)
Follow my IG @yisichuankitchen
Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (
* 3 tbsp Sichuan pepper red, green or a mixture of both (
* 4 tbsp Shaoxing wine(
* 500 g beef tallow (aka beef dripping, you can substitute, see 05:51) (
* 1 star anise (
* 2 small pieces cassia cinnamon (
* 2 bay leaves(
* 1 Chinese black cardamom optional (
* 10 White cardamom (
* 5g Fennel seeds (
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (
* 1 tbsp fermented black beans rinsed and coarsely chopped (
* 1 tbsp rock sugar (
Instructions
1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers.
2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes.
3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections.
4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds.
5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle.
6. Add shaoxing wine to the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking.
7. Add beef tallow to a wok or large pot. Turn on the heat to melt tallow completely. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating.
8. Gently put in the chili paste and stir. Add in the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes.
9. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom.
10. Add Sichuan peppercorn and sugar. Cook for 2 more minutes.
11. Turn off the heat and let cool for a while.
12. Pour the oil, along with the solid content, into a heat resistant container. Stir to even out the mixture. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface.
13. After leaving in the fridge for 24 hours, the hot pot base is fully solidified. Cut the solidified soup base into four small blocks. You can now store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer.
chapters:
0:00 Intro
0:24 Prepare ingredients
3:25 Cooking Hot Pot Base
5:15 Pour in a container
5:51 Q&A and Additional Tips
6:34 Cut Hot Pot Base
6:59 Sign Off
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish):
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#hotpot #sichuan #chinesefood #tallow
Gok Wan's Shows How To Make Chinese Hot Pot At Home! | Gok Wan's Easy Asian
Chinese hot pot is the perfect main star of any dinner party. This dish has been a beloved staple in Asia for hundreds of years and Gok will teach you how to make it right at home!
From season 3 episode 3.
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Making Hot Pot for my former neighbors
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Homemade Spicy Hot Pot Flavor Base Recipe
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The weather in GZ is getting colder and colder lately. Now it is the best time for hot pot. If you want to make a good hot pot, you need a good hot pot soup base. In this video, I will show you how to make a spicy numbing hot pot soup base.
???? PRINTABLE RECIPE - check back later
???? PACKAGED HOT POT SOUP BASE -
**INGREDIENTS FOR GROUND SPICES**
- 4 pieces of bay leaves [香叶] [Amazon Link:
- 3 pieces of star anise [八角] [Amazon Link:
- 6 pieces of white cardamom [白豆蔻] [Amazon Link:
- 1 big stock of cinnamon, use scissors to cut it small [桂皮]
- 1 tsp of clove [丁香] [Amazon Link:
- 2 tbsp of Gancao [甘草] [Amazon Link:
- 1/3 cup of Sichuan peppercorn [花椒] [Amazon Link:
- 1 tbsp of fennel seed [茴香] [Amazon link:
- 1 tbsp of cumin seed [孜然] [Amazon Link:
- 1/3 cup of chili flake [辣椒粉] [Amazon Link:
**INGREDIENTS FOR CHILI BLENDS**
- 1.5 cup of red chilies [美人椒]
- 3/4 cup of garlic
- 1/2 cup of ginger
- 1/3 cup of face heaven chilies [朝天椒]
**OTHERS**
- 1 cup of Dou ban Jiang [豆瓣酱] [Amazon Link:
- 1/3 cup of spicy fermented soybean paste [香辣豆豉酱] [Amazon Link:
- 1 tbsp of sugar
- 1 tbsp of salt
- 5 cup of canola oil + 1 cup of lard
**STEP BY STEP**
- Grind all the dry spices into powder (4 pieces of bay leaves, 3 pieces of star anise, 6 pieces of cardamom, 1 big stock of cinnamon, 2 tbsp of Gancao, 1/3 cup of Sichuan peppercorn)
- Put the spice powder in a bowl, then add in 1 tbsp of fennel seed, 1 tbsp of cumin seed, 1/3 cup of chili flake. Mix everything together until well combined.
- Besides the dried ingredients. You also need to grind some wet ingredients (1.5 cups of red chili Mei ren jiao, 3/4 cup of garlic, 1/2 cup of ginger, 1/3 cups of face heaven chili)
- Put the chili mixture and the ground spices in the wok. Add 1 cup of Dou ban Jiang, 1/3 cup of fermented soybean paste. Stir this on low heat until well combined. Add 1 tbsp of sugar and 1 tbsp of salt, keep mixing everything.
- At the same time, get another pot. Heat up 5 cups of canola oil and 1 cup of lard. Traditionally this is done with pure beef tallow. But I don’t like that much animal fat so I just did a little change. You can use pure canola oil, it is fine. Bring the oil to 350 degrees Fahrenheit.
- Then pour the hot oil into the wok. You should see it is bubbling a lot. That will wake up most of the flavor. And be careful, it is safer to do it in batches.
- Let it cook on low heat for about 20 minutes. Turn off the heat and wait until it cools down to room temperature.
- This is my recommendation for making the spicy hot pot: 2 cups of base + 8 to 10 cups of chicken broth. This recipe is enough for you to make 3 hot pot.
- You can save the base in the freezer for 1.5 months.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
I made Ma La Xiang Guo (Spicy Stir-Fry Hot Pot)
Check out @wokgod 's channel!
Ma La Xiang Guo (Spicy Stir-Fry Hot Pot)
FOR THE STIR FRY SAUCE
Chilli bean sauce (Dou ban Jiang)
Sichuan peppercorn
Dried chillies
Garlic
Ginger
MSG
Sugar
Green onions
Shallots (red onions)
Shaoxing wine
Cube of Hot pot mix
Ingredients
Prawns
Thin sliced Hotpot beef or lamb
Potato’s
Wood ear mushrooms
Frozen firm tofu
Carrots sliced
celery sliced
basically any protein you want
Cabbage
Lotus root
We can add instant noodles
Garnish and sauce!
Chilli oil
Sesame paste
Sesame oil
Garlic
Sesame seeds
Green onions
Coriander/ cilantro
#shorts #MaLaXiangGuo #SpicyFood #Noodles #Wok #cooking #foodie
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Cómo hacer HOT POT Chino en Casa
#shorts #asmr #hotpot
Nota: hotpot y huoguo es lo mismo. Hotpot en ???????? y huoguo en ????????.
Últimamente los restaurantes de hotpot se han vuelto muy populares y la verdad es que entiendo el porqué. Me parece un concepto muy diferente y divertido para comer con la familia o los amigos.
Las pocas veces que he ido a uno me lo he pasado pipa. Ver cómo sufrían mis amigos al intentar comer con los palillos, cómo se quemaban y observar lo perdidos que estaban era bastante divertido jeje.
Bromas aparte, los hotpot molan. La única pega que les pondría es que las veces que he ido, los servicios me han parecido mediocres tirando a malos. Al haber sido camarera durante tantos años, es una de las cosas en las que más me fijo.
Vayamos al grano, ¿por qué hacer huoguo en casa?
Hacerlo en casa tiene pros y contras. Las ventajas son que es más íntimo, más tranquilo y más personalizable. Y las desventajas son que da más trabajo y se necesita un fogón portátil.
En realidad cualquier fogón vale. Eléctrico, de camping, el que sea. Mientras sea pequeño y quepa en la mesa... Está ok.
???????????????? Me parece imposible explicar esta receta por aquí, creo que sería demasiado larga y aburrida. En mi página web está la receta completa de cómo hacer hotpot en casa. Con todos los ingredientes, consejitos y trucos importantes ????
#huoguo #recetaschinas
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