How To make Mongolian Hot Pot
3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro
DIPPING SAUCE:
2 tb Sesame paste
-=OR=- peanut butter 1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water
USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them
well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock. Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot.
How To make Mongolian Hot Pot's Videos
Mongolian Hot Pot Eating 吃蒙古火锅
Mongolian Hot Pot 蒙古火锅
Hi everyone! Join me with my hot pot eating, Mongolian style. Thank you!
大家好!吃火锅咯,蒙古风味。谢谢!-Ling
Check out my hot pot recipe:
Have you tried Mongolian Hot Pot at home?! (Taste Tour)
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Chinese Hot Pot 火锅 : Step By Step Complete Authentic Recipe / From scratch
Chinese hot pot is said to be 2000 years old. It was appreciated by the emperors.
It has been democratized, and nowadays it has become a tourist attraction in parts of China.
This hot pot offers a spicy and a clear broth at the same time.
The guests pick up the prepared ingredients and dip them in the broth. Once cooked, they can be dip in the sauce.
It is a convivial meal to enjoy and share with friends and family.
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Broth:
1 beef rib
5L water
1 tbsp salt
2 onions
4 ginger slices
Spice sauce for the broth:
1 tsp fennel seeds
3 star anise
1 small piece cinnamon
2 black cardamoms
½ tsp cloves
¼ cup white wine.
1 tbsp Sichuan pepper
1 tbsp green Sichuan pepper
3 bay leaves
1 tbsp grated ginger
1 head garlic
2 shallots
1 tbsp chili puree
1 tbsp chili flakes (sweet or hot)
1 tsp annatto seeds
20g rock sugar
1 cube fermented red tofu
1 tbsp fermented red tofu juice
1 tbsp salted black bean
1 tsp salt
15cl vegetable oil
10 Mini-omelets:
150g chicken breast
1 garlic clove
½ spring onion
1 tsp light soy sauce
Salt and ground pepper
1 tsp + 1 tbsp cornstarch
1 tsp + 1 tbsp vegetable oil
1 tbsp water
3 eggs
To dip in the pot:
400g tenderloin beef
200g fish fillet
1 chicken breast
1 egg
250g shrimps
250g medium-firm tofu
200g sweet potato noodles
300g of choy sum
300g of bok choy
200g mushrooms
Clear broth:
3 dried red dates
2 spring onion
Dipping sauce:
4 tbsp light soy sauce
2 tbsp white rice vinegar
1 tbsp sesame oil
A small piece spring onion
1 tsp spice sauce
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Chinese hot pot – How to make it (a spicy and a non-spicy soup base)
Chinese hot pot is a popular cooking style that involves everyone cooking their food in a shared pot of broth.
Hot pot is more of an experience than a dish itself. It encapsulates the Chinese’s communal dining ethos when close friends and family members eat together during a slow and interactive meal.
Hot pot is popular during the reunion diner on Chinese New Year eve, offering a heartwarming atmosphere for conversation during the cold winter around the table. Everyone will gather around the simmering pot of broth, poaching their food with a small ladle. That is the time when family members share their experiences and encounters, retold their childhood stories, and enjoy the moments of reunion.
There are a few other English names for hot pot. Hot Pot is directly translated from two Chinese words, 火锅, which is pronounced as ‘huoguo.’ Hence, some recipes refer to this dish as “huoguo.” Hot pot is also called steamboat in Southern China and some South East Asia countries. The Cantonese called it 打边炉, loosely translated as ‘cook and eat besides the pot.’
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Recipe:
(Please read the article and download the recipe here: )
Ingredients for the stock (A)
1 chicken carcass
1 kg pork bones
10 slices ginger
3 stalks scallions, cut into sections
Ingredients for the non-spicy soup base (B)
1000ml soup stock A
2 pcs dong quai
2 red dates
10 pcs yu zhu
1 tbsp goji berries
1 clove garlic
1.5 tbsp salt
Ingredients for the Szechuan spicy soup base (C)
40 g dried chili, cut into short sections
Aromatics:
10g of ginger, cut into slices
4 cloves of garlic
1 stalk of scallion, cut into sections
2 stalks of coriander leaves, cut into sections
Spices:
1 star-anise
5cm cinnamon bark
1 Tsaoko
5 white cardamom
1 bay leaf
1/2 tsp cumin seeds
10 cloves
1.5 tsp green Szechuan peppercorns
Others:
25g chili bean paste
5g rock sugar
1 tbsp Shaoxing wine
5g salt
1000ml soup stock A
Method:
The pork and chicken stock:
Clean the chicken and pork bones under running water several times.
Place the bones in a pot of cold water and bring it to a boil.
After two to three minutes, discard the dirty water, and wash the bones.
Place the pork bones in a pot of cold water. Bring it to a boil.
Simmer the pork bones with the scallions and ginger at barely simmering temperature for two hours.
After two hours, add the chicken bones and simmer for another one hour.
Remove the bones. Pour the stock through a wire mesh strainer to remove any small bones and debris.
The non-spicy soup base:
Add all the herbs in B to the stock (except goji berries) and let it simmer for an hour.
Add the goji berries before serve. Season with salt.
The spicy soup base:
Soak the dry chilies with hot water for 30 minutes. Blend it to become a paste.
Prepare the spice blend by coarsely ground the spices with the grinder.
Heat the oil in a wok. Add the aromatics and fry over medium heat until fragrant. Remove the aromatics.
Add the chili paste into the oil over medium heat to stir fry until the water has evaporated and become fragrant.
Add the spices and the chili bean paste.
Add a handful of additional dried chili. (optional)
Add the rock sugar to balance the flavor and some rice wine.
Pour the homemade stock into the pot and mix well, then season with salt.
Bring it to a boil, and it's done.
#ChineseHotPot #火锅 #HotPot #Huoguo #打边炉 #steamboat
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Website:
Homemade Mongolian Hotpot
Mongolian Hot Pot
You can buy the Base here:
Ingredient:
Hotpot soup base
Beef
Shrimp ball, fish ball
Noodle
Mushroom
Hotpot at Hai Di Lao
Hotpot at Hai Di Lao with @SulheeJessica and @acooknamedMatt and @plumsojuyang
#shorts #hotpot #HaiDiLao #Seattle #foodie