The Ultimate Guide To Hot Pot At Home Food

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!

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.

THE ULTIMATE GUIDE TO HOT POT AT HOME

Steps:

• Partially frozen is significantly easier to cut into thin slices, since it holds its shape when you cut it.
• Wash and rinse your vegetables / mushrooms. If you're using tofu (make sure it's firm), then cut it into cubes.
• Before my dad starts cutting meat (or anything), he usually puts a towel underneath the cutting board so it's more stable. Speaking from decades of experience, this helped him avoid many cuts (but not all) in the kitchen.
• This is much clearer in the video, but here are my dad's steps to preparing fresh squid for hot pot:
• We'll cut our about half of our tilapia fillets into ~1 cm slices, and marinate it with salt, cornstarch, water, and white pepper (to taste).
• My dad's epic homemade fish balls deserve their own recipe page (will be live soon).
• All we need to do is peel our daikon, cut it in half, and then cut it up into about 1 cm slices. We'll start boiling our hot pot broth with daikon, and then eat it at the end after it's soaked up all of the delicious flavors from the other foods.
• For my dad's dipping sauce, we'll be mixing light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chili oil, and boiled water.