HOTPOT PLACE RECIPES

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.

Steps:

• n a large bowl, stir together the tomato sauce, stock, Italian seasoning, and garlic powder, and season with salt and pepper. Pour 1 cup (240 ml) plus 2 tablespoons of this mixture into the pot. Place a steam rack/trivet with handles in the pot.
• Add the ground beef, ½ cup (60 g) of the cheese, the bread crumbs, olives, fennel seeds, and ½ teaspoon each salt and pepper to the remaining tomato sauce in the large bowl.
• Cut ½ inch (12 mm) off the top of each bell pepper; reserve the tops. Scoop out the seeds and inner membranes. Finely chop the tops, discarding the stems, and add to the meat and sauce mixture in the large bowl. Add the pepperoni slices and stir until everything is thoroughly combined. Spoon the mixture into the peppers and place them upright on the trivet. Gently press the remaining ½ cup (60 g) cheese onto the filling.
• Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 10 minutes at high pressure.
• When the cooking time is up, turn the valve to Venting to quick-release the steam. Carefully remove the lid. Using tongs and a large spoon, gently remove the peppers from the pot; they will be very tender. Remove the trivet and stir the sauce in the pot. Spoon the sauce over the peppers and serve right away.