Chinese Hot Pot Food

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 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:

• 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.