Hot Pot At Home Food

BEEF HOTPOT

Steps:

• Preheat the oven to 170C/325F/Gas 3.
• Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)
• Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.
• Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.
• Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.
• Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.

RED CURRY HOT POT BROTH

Steps:

• For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
• Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
• To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
• NOTE: Instant Pot or Pressure Cooker Method
• Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

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.

MONGOLIAN HOT POT RECIPE

Steps:

• Add the ginger, red pepper flakes, soy sauce, flank steak, and minced garlic in a ziplock bag. Seal the bag and refrigerate for 2 ½ hours. Flip the bag occasionally.
• Take a small Dutch oven and heat it over a high flame. Coat the pan with cooking spray. Add beef mixture to the pan and cook until it turns brown. Set it aside.
• Now, add bok choy, carrots, and green onions to the pan. Cook for 2 minutes or until bok choy begins to wilt.
• Add water, hoisin, and broth to it. Bring it to boil. Stir noodles in it and cook them on reduced flame for 5 minutes until the noodles are done.
• Add beef mixture and vinegar to it. Pour 1 ½ cups of soup into bowls with ¼ teaspoon sesame oil. Serve hot.

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!

HOT POT AT HOME

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
• For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
• Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
• Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.