Non Spicy Hotpot Recipes

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

SPICY HOTPOT

Steps:

• For the soup base:
• Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
• For the hotpot:
• Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
• For the soy dipping sauce:
• Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
• For the special dipping sauce:
• Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
• For the assembly:
• To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

NON SPICY HOTPOT!!

Steps:

• Instructions 1.To make the stock, first pre-boil the chicken carcass and pork bones until the color of meat turned white. Rinse the pre-boiled bones and carcass to get rid of any scum and blood 2.In a large stock pot, combine the bones with 4 liters of water and boil over high heat 3.Once the stock is boiling, use a mesh strainer to remove any scum and impurities floating on the surface of the stock 4.(Optional) A professional Chinese chef taught me this trick to make the soup extra white and milky. Skip it as you wish. Once the stock is boiled for an hour or reduced by 1/3, add one sliced potatoes to the soup and boil over high heat for another hour or so. The potatoe not only makes your soup milk white but also adds a nice touch of root vegetable flavor to your stock. 5.After about two hours of boiling, the stock is done. To assemble for the hot pot soup, just combine the broth with cooking wine, goji berry, dried dates, and shiitake mushroom. Bring the soup to boil and simmer for another 30 minutes. Finally add the scallions, salt, and white pepper to taste. Serve with the hotpot ingredients.

SPICY WINTER HOTPOT

Steps:

• Heat the oil in a large pan and sautee the onion and garlic until soft and add the aubergine and oregano
• Stir around for a few minutes and then add all the other vegetables
• Pour in the marinade and add about 300mls water
• Bring to a boil and simmer for 20-30 minutes until the vegetables are tender
• Add the hot sauce and enjoy!

MONGOLIAN HOT POT

Steps:

• Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
• Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
• Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!