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Mongolian Hot Pot
Created by: Howcan Team
Ingredients
- 6 cups of chicken or vegetable broth
- 1/2 cup of soy sauce
- 1/4 cup of rice wine or dry sherry
- 2 tablespoons of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of Sichuan peppercorns
- 4-6 cloves of garlic, minced
- 1 inch piece of ginger, sliced
- 1 cinnamon stick
- 1 star anise
- 1 pound of thinly sliced beef or lamb
- 1/2 pound of firm tofu, cubed
- 1/2 pound of shiitake mushrooms, sliced
- 1/2 pound of napa cabbage, chopped
- 1/2 pound of spinach or bok choy
- 1/2 pound of glass noodles or rice noodles
- Dipping sauces: soy sauce, chili oil, sesame paste, chopped scallions, cilantro
Instructions
- In a large pot, combine 6 cups of broth, 1/2 cup of soy sauce, 1/4 cup of rice wine, 2 tablespoons of sugar, 1 tablespoon of sesame oil, Sichuan peppercorns, garlic, ginger, cinnamon stick, and star anise. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the flavors.
- While the broth is simmering, prepare the ingredients for the hot pot. Arrange the thinly sliced beef or lamb, tofu, mushrooms, cabbage, and spinach on a platter. Soak the glass noodles in hot water according to package instructions.
- Transfer the broth to a hot pot or large communal pot placed in the center of the dining table. Set up a portable burner if needed to keep the broth simmering.
- Each diner can use a small strainer or slotted spoon to cook their choice of ingredients in the hot pot. Start with the meat and tofu, then add the vegetables and noodles. Cook until everything is tender and cooked through.
- Serve the hot pot with a selection of dipping sauces and enjoy the communal dining experience.
Mongolian Hot Pot, also known as Chinese Hot Pot, has a rich history dating back to the Yuan Dynasty in Mongolia. This traditional communal dining experience involves a simmering pot of flavorful broth at the center of the table, surrounded by an array of raw ingredients such as thinly sliced meat, fresh vegetables, and handmade noodles. Diners cook their own ingredients in the bubbling broth, creating a personalized and interactive meal. Renowned for its spicy and aromatic flavors, this dish has gained popularity worldwide. Notable restaurants in Beijing, Inner Mongolia, and Hong Kong are celebrated for their authentic Mongolian Hot Pot. The key to a perfect hot pot lies in the quality of the broth and the freshness of the ingredients. Whether it's the fiery Sichuan-style broth or the milder clear broth, the balance of flavors is crucial. For a twist, some chefs infuse the broth with exotic spices like star anise and Sichuan peppercorns. Today, the best Mongolian Hot Pot can be savored in renowned restaurants in Beijing and Hong Kong, where skilled chefs continue to honor the traditional art of hot pot cooking.
60 min
4-6 servings
350 per serving calories
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