HOW TO MAKE HOT POT BROTH
How to make hot pot soup base at home, two versions included.
Provided by Elaine
Categories Chinese
Time 50m
Number Of Ingredients 19
Steps:
- In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
- In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
- Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
- Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
- Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.
RED CURRY HOT POT BROTH
Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.
Provided by Heidi
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
- Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
- To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
- NOTE: Instant Pot or Pressure Cooker Method
- Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.
Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOT POT AT HOME
Hot pot is a tasty, festive and communal cooking and dining experience that involves little more than a table set with a portable butane stove, a pot of bubbling broth and platters of raw meat and/or seafood and vegetables. Various condiments and a dipping sauce or two are common, as well. In the spirit of hot pot, a winter staple in various Asian countries, our recipe is flexible. Feel free to sub out any of the components according to your taste. (See the end of the recipe for more suggestions.) You can also play with the broth. Our version is very simple, which lets the flavor of the proteins and vegetables shine, but kimchi, tomatoes, and chile peppers are just some of the possible additions. Please note that you don't need to purchase any of the special equipment listed to make this recipe. You can use two pots, your stovetop burners, and whatever cooking utensils you have.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 33
Steps:
- For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there's a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
- Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.
- Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.
- For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.
- For the condiments: Create a "dipping sauce station" with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like.
- Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones.
- Proteins-Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
- Vegetables-sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms
- Noodles, etc.-ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks
- Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.
BROTH FOR MONGOLIAN HOT POT
Provided by Elaine Louie
Categories main course
Time 4h30m
Yield 4 quarts of broth
Number Of Ingredients 4
Steps:
- In a large stock pot, combine all the ingredients with five quarts of water. Bring to a boil and simmer for four hours, skimming off the foam occasionally.
- Strain the broth into a large heat-proof bowl, reserving 1/2 cup of the ham for garnish. Skim fat from the surface.
- A number of ingredients can be cooked in the broth, either on top of the stove or at the table. If cooking on the stove, bring the broth to a boil, add the ingredients and let them simmer for about five minutes. If cooking at the table, pour the broth into two casseroles and place on hot plates. The ingredients can be added one at a time or all together. Possibilities include cellophane noodles, which should be pre-soaked in warm water for 20 minutes; Chinese black mushrooms, pre-soaked in warm water for 30 minutes, then stems removed; soft bean curd sliced into one-inch cubes; Chinese cabbage sliced into two-inch lengths and Chinese chard or bok choy. Also typical are spinach, watercress, bean sprouts, water chestnuts, cleaned and deveined shrimp, shellfish, meat and won tons. Serve immediately, adding sate sauce if desired.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 3 grams, Carbohydrate 0 grams, Fat 5 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 135 milligrams, Sugar 0 grams, TransFat 0 grams
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