40 The best Mike's Mongolian Shabu-Shabu Hot Pot healthy & tasty!

Every person likes the concept of taking a seat to a scrumptious home-cooked meal, yet with today's hectic timetables, it can be more challenging than ever to find the moment to place one together. Thankfully, aid is out there, the Mike's Mongolian Shabu-Shabu Hot Pot recipe and advice in this article will certainly help you created healthier meals for your household in a remarkably, short time.

You need ● For The Proteins:.
Use Thin Sliced Raw Chicken [I use thigh meat].
Prepare Raw Thin Sliced Beef.
Provide Raw Shrimp Or Scallops.
You need to prepare ● For The Beef & Chicken Broths:.
Use Beef Stock.
Use Chicken Stock.
Prepare Seafood Stock.
You need to prepare Vegetable Stock.
You need to prepare Fresh Thai Chilie Peppers.
Provide Sichuan Pi Xian Hot Bean Chilie Paste.
Provide Sichuan Dried Red Peppercorn Blend.
You need to prepare Gochujang Roasted Hot Pepper Paste.
You need Dried Scorpion Chiles.
You need to prepare Dried Red Thai Peppers.
Use Red Pepper Flakes.
Use Fresh Garlic [smashed - divided].
Use 2" Chunks Fresh Ginger.
Use Leaves of Fresh Cilantro.
You need to prepare Chinese 5 Spice [per side].
Provide Leaves of Thai Basil.
Provide 2" Chunks Diakon Radishes.
Prepare Fine Minced Lemon Grass.
Use Fish Sauce.
You need to prepare Soy Sauce.
Prepare Brown Sugar [optional].
Provide Jalapeños.
Use Star Anise.
Provide ● For The Vegetables:.
Prepare White Onions [quartered].
Provide Fresh Whole Mushrooms.
You need to prepare Fresh Chinese Cabbage [bok choy - quartered].
You need Fresh Broccoli.
Prepare ● For The Kitchen Equipment:.
Prepare Mongolian Shabu-Shabu Hot Pot.
Prepare Wooden Or Metal Scewers.

Short Tips:

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..
Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
Szechuan Peppercorns as desired..
Chop your herbs and vegetables and gather your seasonings..
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!.
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..
Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
Feed your desired vegetables on to separate skewers as well..
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..
Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.

There is constantly something new to discover when it pertains to food preparation as well as every cook's skill-set is open to renovation. This Mike's Mongolian Shabu-Shabu Hot Pot recipe is just a couple of recipe concepts to help improve your chef's efficiency. There are much more great recipes available and good chefs maintain seeking them throughout their lives. Constant knowing is the vital to ever-improving cooking skills.

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