Mike's Mongolian Shabu-Shabu Hot Pot

Name: How to cook Mike's Mongolian Shabu-Shabu Hot Pot - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Mongolian Shabu-Shabu Hot Pot

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)

Ingredient

Cooking time :

30 mins

1 Box (32 oz)

Sichuan Pi Xian Hot Bean Chilie Paste

to taste

Sichuan Dried Red Peppercorn Blend

to taste

Gochujang Roasted Hot Pepper Paste

as needed

Fresh Garlic [smashed - divided]

Fresh Chinese Cabbage [bok choy - quartered]

Cooking instructions

* Step 1

In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock.

* Step 2

Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.

* Step 3

Szechuan Peppercorns as desired.

* Step 4

Chop your herbs and vegetables and gather your seasonings.

* Step 5

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!

* Step 6

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.

* Step 7

Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.

* Step 8

Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.

* Step 9

Feed your desired vegetables on to separate skewers as well.

* Step 10

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.