Chinese Hot Pot Recipe Guide Food

CHINESE SEAFOOD HOT POT

Steps:

• Place the stock, ginger, garlic and green onions in a large pot; bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Soak the noodles in warm water until softened; drain. Cut into bite-size lengths. Cut the greens into bite-size pieces. Cut the scallops into thin slices. Cut the squid into rings. Cut the tofu into cubes. Arrange the noodles, seafood, vegetables and tofu on a large platter. Cover and chill until ready to cook. Reheat the broth to simmering. Set a Mongolian hot pot or electric wok in the center of a table. Pour the broth into the pot and adjust heat to a gentle simmer. The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice. Any remaining greens can be added at the end with the noodles to make the soup.
• Place garlic in a mortar. Mash with the heel of a cleaver or pestle. Add sugar and stir until it dissolves. Add water, mustard powder, oils and vinegar stirring between each addition.
• In a small mixing bowl combine ginger and honey and stir until combined. Add the sesame oil and soy sauce, stirring between each addition.

CHINESE HOT POT

Steps:

• 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.
• 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.
• 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.

CHINESE HOT POT AT HOME

Steps:

• Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
• Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
• Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.

CHINESE HOT POT RECIPE GUIDE

Steps:

• In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
• Boil for 1 hour with lid on medium heat.
• Once the broth is done, remove the spices, onions, garlic and ginger - the broth is ready to be used. Place the broth in a pot (or use the pot it's already in) and place it over a portable induction stove and you're good to go!
• Note: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.
• Rinse the pork hock to remove any bone shards
• In a large pot add all the ingredients under the 'Hot Pot Broth' (Foundation)
• Add the pork hock into the pot with the rest of the ingredients
• Boil for 2 hours and 30 minutes
• Skim off any floaty scum bits that floats on top of the broth.
• Once the broth is done, remove the spices, onions, garlic, ginger and pork hocks - the broth is ready to be used. Place the broth in a pot (or use the pot it's already in) and place it over a portable induction stove and you're good to go!
• Set the pork hocks at the table and snack on them with the dipping sauces.
• Note: If the broth was reduced too much (you should have enough broth to dunk food in and to cook it), add 1 cup of water into the broth before starting hot pot.
• In a frying pan, set the stove on low heat
• Add the oil and dried chili flakes and toast it for 1-2 minutes. You will know it's ready when you can smell it.
• Turn off the heat
• [Optional] Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil
• [Optional] Soak whole dried chili peppers in the finished chili oil for additional spiciness
• Set the oil aside until the hot pot broth is finished.
• Once the broth is finished, and you are ready to eat - pour the chili oil into the hot pot broth and set the pot over a portable induction stove and you're good to go!

CHINESE HOT POT OF BEEF AND VEGETABLES

Steps:

• Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides.
• Remove from the pan and repeat with the remaining oil and beef.
• Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds.
• Stir in the broth, scraping the pan to loosen the brown bits.
• Return the beef to the pan.
• Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil.
• Cover, reduce heat and simmer for 1 hour.
• Add the turnips and carrots, simmer for 45 minutes or until tender.
• Combinne 1 tbsp water and the cornstarch, add to beef mixture.
• Bring to a boil, cook for 1 minute, stirring frequentl.
• Ad spinach, cover and cook 3 minutes or until wilted.
• Discard the cinnimon sticks.

CHINESE HOT POT

Steps:

• n a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
• • About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

CHINESE HOT POT RECIPE

Steps:

• In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
• Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
• Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!

CHINESE HOT POT

Steps:

• Arrange the fresh ingredients on plates. Arrange the similar kinds of ingredients on the same plate. See picture above.
• Add the cooking oil in a skillet. When it's heated, make the Garlic Oil by frying the minced garlic until they turn light brown (do not fry until medium brown). Turn off the heat and transfer the garlic oil to a small bowl. Let cool.
• Turn on the Instant Pot and set it to Saute mode, for 30 minutes. Add the Kitchen Basics® Original Chicken Stock, water and McCormick Ground White Pepper. Bring the broth to boil.
• Add the napa cabbage first and cook for 1 minute.
• Add each ingredient into the Instant Pot in the following order, in batches: fish balls, chicken, tofu, mushrooms, shrimp, salmon, scallops and baby bok choy. Do not use up all the ingredients. The ingredients should be cooked in the hot pot in 2 to 3 bathes.
• When the soup comes to a boil, add some garlic oil on top. Stir to mix well. Ladle the ingredients and some soup into serving bowls and serve immediately with the Condiment. After you finish the first round, continue to cook the remaining ingredients in the soup until all ingredients are used up.

HOW TO MAKE HOT POT BROTH

Steps:

• In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
• In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
• Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
• Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
• Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.