LITTLE SHEEP HOT POT RECIPE RECIPES

Name: How to Make Hot Pot at Home
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 package of hot pot soup base; 1000 g chicken (cut into chunks); 250 g pork bones; 8-10 white peppercorn; 1 long green onion (??, cut into small sections); 1 thumb ginger (smashed); 5 L water; 1 box of sliced meat (lamb, pork belly or beef); 500 g meatballs (shrimp balls, pork balls, beef balls. You can get the frozen one from the store); 1 box of regular firm tofu or soft tofu; 250 g dark leafy vegetables (bok choy, cabbage, snow pea leaves etc, choose the seasonal ones); 250 g mixed mushrooms (shiitake mushroom, needle mushroom and others); 300 g seafood (mainly shrimp or oyster); 400 g root vegetable and melons (peeled and cut into thin slices); Sesame oil as needed; Chopped green onion; Chopped coriander; smashed garlic; Salt; Light soy sauce as needed; Vinegar as needed; Roasted white sesame seeds; 200 g noodles (freshly handmade noodles or glass noodles); Chinese fried rice for serving; corn milk; fruit juice (watermelon juice, smoothie); tea; beer; Sichuan crispy fried pork (??); Fried buns with condensed milk (????)

HOW TO MAKE HOT POT AT HOME | CHINA SICHUAN FOOD

How to Make Hot Pot at Home | China Sichuan Food image

How to make Chinese hot pot at home. Recipe listed as a hot pot party for 4 people

Provided by Elaine

Categories hot pot

Total Time 120 minutes

Prep Time 60 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 31

Ingredients

1 package of hot pot soup base
1000 g chicken (cut into chunks)
250 g pork bones
8-10 white peppercorn
1 long green onion (??, cut into small sections)
1 thumb ginger (smashed)
5 L water
1 box of sliced meat (lamb, pork belly or beef)
500 g meatballs (shrimp balls, pork balls, beef balls. You can get the frozen one from the store)
1 box of regular firm tofu or soft tofu
250 g dark leafy vegetables (bok choy, cabbage, snow pea leaves etc, choose the seasonal ones)
250 g mixed mushrooms (shiitake mushroom, needle mushroom and others)
300 g seafood (mainly shrimp or oyster)
400 g root vegetable and melons (peeled and cut into thin slices)
Sesame oil as needed
Chopped green onion
Chopped coriander
smashed garlic
Salt
Light soy sauce as needed
Vinegar as needed
Roasted white sesame seeds
200 g noodles (freshly handmade noodles or glass noodles)
Chinese fried rice for serving
corn milk
fruit juice (watermelon juice, smoothie)
tea
beer
Sichuan crispy fried pork (??)
Fried buns with condensed milk (????)
Brown sugar bread (????)

Steps:

Cook the light stock
Prepare the ingredients
Prepare the dipping sauce
Assemble hot pot

MONGOLIAN HOT POT RECIPE | MYRECIPES

Mongolian Hot Pot Recipe | MyRecipes image

This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

Provided by Joanna Pruess

Yield 6 servings

Number Of Ingredients 16

Ingredients

2?½ tablespoons grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
¼ teaspoon crushed red pepper
8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths
2 large garlic cloves, minced
Cooking spray
7 cups thinly sliced bok choy (about 1 pound)
1 cup thinly sliced shiitake mushrooms (about 2 ounces)
1 cup (1/4-inch-thick) slices carrot
½ cup thinly sliced green onions
2 cups hot water
2 tablespoons hoisin sauce
2 (14-ounce) cans less-sodium beef broth
4 ounces uncooked soba (buckwheat) noodles
1 tablespoon rice vinegar
1?½ teaspoons dark sesame oil, divided

Steps:

Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.
Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan; set aside.
Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 24.2 g, CholesterolContent 17 mg, FatContent 5.6 g, FiberContent 2.8 g, ProteinContent 13.4 g, SaturatedFatContent 1.9 g, SodiumContent 633 mg

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