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Today I am having Shabu Shabu/ hot pot at home thanks for watching and don't forget to like and subscribe. Follow me on social media: Instagram. Original Little Sheep Mongolian Hot Pot recipes.
Mike's Mongolian Shabu-Shabu Hot Pot cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Mike's Mongolian Shabu-Shabu Hot Pot dishes that you simply make.
Alright, don’t linger, let’s approach this mike's mongolian shabu-shabu hot pot formula with 36 elements which are surely easy to have, and we have to process them at the very least through 11 actions. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Mike's Mongolian Shabu-Shabu Hot Pot:
- Take - ● For The Proteins:
- Make ready Thin Sliced Raw Chicken [I use thigh meat]
- Provide of Raw Thin Sliced Beef
- Make ready - Raw Shrimp Or Scallops
- You need - ● For The Beef & Chicken Broths:
- You need 1 Box (32 oz) of Beef Stock
- Make ready 1 Box (32 oz) - Chicken Stock
- Require 1 (32 oz) - Seafood Stock
- Require 1 (32 oz) Vegetable Stock
- Make ready 20 of Fresh Thai Chilie Peppers
- Provide to taste Sichuan Pi Xian Hot Bean Chilie Paste
- Provide to taste - Sichuan Dried Red Peppercorn Blend
- Make ready to taste for Gochujang Roasted Hot Pepper Paste
- Take as needed of Dried Scorpion Chiles
- Make ready to taste of Dried Red Thai Peppers
- Need to taste of Red Pepper Flakes
- Get 30 Cloves of Fresh Garlic [smashed - divided]
- Give 2 2" Chunks Fresh Ginger
- Get to taste Leaves of Fresh Cilantro
- Give 1/4 tsp - Chinese 5 Spice [per side]
- Get to taste for Leaves of Thai Basil
- Get 2 for 2" Chunks Diakon Radishes
- You need to taste - Fine Minced Lemon Grass
- Prepare to taste Fish Sauce
- Require to taste of Soy Sauce
- You need Brown Sugar [optional]
- Take as needed of Jalapeños
- Take as needed for Star Anise
- Get for ● For The Vegetables:
- Require as needed of White Onions [quartered]
- Make ready as needed for Fresh Whole Mushrooms
- Give as needed for Fresh Chinese Cabbage [bok choy - quartered]
- Need of Fresh Broccoli
- Get of ● For The Kitchen Equipment:
- Need for Mongolian Shabu-Shabu Hot Pot
- Take of Wooden Or Metal Scewers
Each person sharing the fondue adds their own ingredients to the broth. Food can be rescued by using a small wire basket or. Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. Japanese Traditional Shabu Shabu Nabe Hot Pot Pan with Central Chimney.
Mike's Mongolian Shabu-Shabu Hot Pot making:
- In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
- Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
- Szechuan Peppercorns as desired.
- Chop your herbs and vegetables and gather your seasonings.
- Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
- Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
- Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
- Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
- Feed your desired vegetables on to separate skewers as well.
- Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
- Enjoy your extra spicy, culinary taste and tour of Chengdu, China!
I made all kinds of hot pot (Shabu Shabu, Sichoen style chinese hot pot, thai style sukiyaki, vietnamese Pho, etc)in this. shabu shabu, hot pot. whatever you call, its delicious. and healthy. legend has it, genghis khan informed his troops he wanted a quick and nutritious meal to be eaten on the run. they came up with hot pot. if you can trace the origins of the kebob to turkish solider skewering meats and vegetables. Hot pot restaurant in Ulaanbaatar, Mongolia. Ask a question about YangFang Shabu. This pot is designed for making shabu-shabu, a traditional Japanese hot pot, where thin slices of meat and various vegetables are cooked at the table-top by dipping in hot broth. With its attractive hammered aluminum design, and included lid, this pot is perfect for all varieties of hot pot dishes.
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