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There are many sources of info on cooking. Some details is tailored towards knowledgeable cooks and not for the ordinary person. It can be perplexing to learn all of the offered info. Thankfully, this Mike's Mongolian Shabu-Shabu Hot Pot recipe is easy to make and will certainly provide you some fantastic pointers. They will certainly work for any individual, even an amateur.

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

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!.

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