HOT POT MEAT CUTS RECIPES

Name: The Ultimate Guide to Hot Pot at Home
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 lb beef flank; 1 lb chicken breast; 1 lb pork chop; 2 lb tilapia fish fillets; 1.5 lb shrimp; 1.5 lb squid; 1 lb firm tofu; 4 oz dried vermicelli noodles; 1 lb spinach; 1 lb Chinese broccoli; 0.5 lb seafood mushroom; 0.5 lb king oyster mushroom; 1.5 lb daikon; 0.25 tsp salt; white pepper; 1 tsp cornstarch; 2 tbsp water; 0.5 tsp baking soda; 0.5 tsp water; 0.5 tsp salt; 0.5 tsp baking soda; 2 tsp cornstarch; 1 tbsp water; 4 tbsp light soy sauce; 1 tbsp Shacha sauce; 1 tbsp olive oil; 0.5 tbsp sesame oil; 4 tbsp oyster sauce; 1 tsp salt; 1 tsp sugar

THE ULTIMATE GUIDE TO HOT POT AT HOME | MADE WITH LAU

The Ultimate Guide to Hot Pot at Home | Made With Lau image

Learn everything you need to host your own hot pot celebration in the comfort of your home!

Provided by Made With Lau

Total Time 90 minutes

Prep Time 90 minutes

Cook Time 0 minutes

Yield 12

Number Of Ingredients 46

Ingredients

2 lb beef flank
1 lb chicken breast
1 lb pork chop
2 lb tilapia fish fillets
1.5 lb shrimp
1.5 lb squid
1 lb firm tofu
4 oz dried vermicelli noodles
1 lb spinach
1 lb Chinese broccoli
0.5 lb seafood mushroom
0.5 lb king oyster mushroom
1.5 lb daikon
0.25 tsp salt
white pepper
1 tsp cornstarch
2 tbsp water
0.5 tsp baking soda
0.5 tsp water
0.5 tsp salt
0.5 tsp baking soda
2 tsp cornstarch
1 tbsp water
4 tbsp light soy sauce
1 tbsp Shacha sauce
1 tbsp olive oil
0.5 tbsp sesame oil
4 tbsp oyster sauce
1 tsp salt
1 tsp sugar
1 tsp chicken bouillon
0.5 tsp chili oil
4 tbsp boiled water
4 pieces cilantro
4 pieces green onion
ginger
dried mandarin orange peel
0.5 tsp white pepper
1 tsp chicken bouillon
1 tsp salt
1 tsp sugar
3 tbsp cornstarch
1 egg
5 tbsp water
1 tsp sesame oil
1 tsp olive oil

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.

BEEF AND BOK CHOY HOT POT RECIPE | MYRECIPES

Beef and Bok Choy Hot Pot Recipe | MyRecipes image

You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.

Provided by MyRecipes

Yield 4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)

Number Of Ingredients 14

Ingredients

2?¼ cups water
¾ cup low-salt beef broth
? cup rice vinegar
? cup low-sodium soy sauce
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat, cut into bite-sized pieces
1?¼ cups chopped green onions
1 garlic clove, minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1?½ cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine

Steps:

Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.
Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Nutrition Facts : Calories 369 calories, CarbohydrateContent 36.6 g, CholesterolContent 71 mg, FatContent 11.7 g, FiberContent 3.5 g, ProteinContent 26.3 g, SaturatedFatContent 3.5 g, SodiumContent 931 mg

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