Mike's Mongolian Shabu-Shabu Hot Pot
Mike's Mongolian Shabu-Shabu Hot Pot

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my entire life. They are nice and they look fantastic.

Today I am having "hot pot" Shabu Shabu. I made a Szechuan hot and spicy hot pot soup base. I have thinly sliced beef and.

To get started with this particular recipe, we must prepare a few ingredients. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. Get ● For The Proteins:
  2. Get Thin Sliced Raw Chicken [I use thigh meat]
  3. Take Raw Thin Sliced Beef
  4. Take Raw Shrimp Or Scallops
  5. Get ● For The Beef & Chicken Broths:
  6. Prepare 1 Box (32 oz) Beef Stock
  7. Get 1 Box (32 oz) Chicken Stock
  8. Take 1 (32 oz) Seafood Stock
  9. Get 1 (32 oz) Vegetable Stock
  10. Get 20 Fresh Thai Chilie Peppers
  11. Prepare to taste Sichuan Pi Xian Hot Bean Chilie Paste
  12. Make ready to taste Sichuan Dried Red Peppercorn Blend
  13. Take to taste Gochujang Roasted Hot Pepper Paste
  14. Make ready as needed Dried Scorpion Chiles
  15. Make ready to taste Dried Red Thai Peppers
  16. Make ready to taste Red Pepper Flakes
  17. Get 30 Cloves Fresh Garlic [smashed - divided]
  18. Make ready 2 2" Chunks Fresh Ginger
  19. Take to taste Leaves of Fresh Cilantro
  20. Make ready 1/4 tsp Chinese 5 Spice [per side]
  21. Take to taste Leaves of Thai Basil
  22. Get 2 2" Chunks Diakon Radishes
  23. Take to taste Fine Minced Lemon Grass
  24. Make ready to taste Fish Sauce
  25. Take to taste Soy Sauce
  26. Get Brown Sugar [optional]
  27. Make ready as needed Jalapeños
  28. Get as needed Star Anise
  29. Prepare ● For The Vegetables:
  30. Take as needed White Onions [quartered]
  31. Get as needed Fresh Whole Mushrooms
  32. Get as needed Fresh Chinese Cabbage [bok choy - quartered]
  33. Take Fresh Broccoli
  34. Take ● For The Kitchen Equipment:
  35. Take Mongolian Shabu-Shabu Hot Pot
  36. Take Wooden Or Metal Scewers

Have a fantastically fun time cooking your meat and eating it too with this shabu-shabu hot pot recipe. As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. Customers who viewed this item also Sonya Shabu Shabu Hot Pot Electric Mongolian Hot Pot W/DIVIDER UL Approved for safety. Like other reviews have indicated, should be use with table top.

Steps to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
  2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
  3. Szechuan Peppercorns as desired.
  4. Chop your herbs and vegetables and gather your seasonings.
  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!
  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.
  7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
  8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
  9. Feed your desired vegetables on to separate skewers as well.
  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. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
  11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

Mongolian hot pot & traditional food. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth. While the Chinese may call it steamboat, the Japanese actually named the dish after the sounds that the ingredients make when they're swishing and swooshing beneath the surface of the boiling soup. But for me, the original shabu shabu soup , is the main food that attacked me for always being there, energizing food - but price incrising a lot. Travelers who viewed Little Sheep Hot Pot Mongolian also viewed.

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