Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1 pound thinly sliced lamb
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, cleaned and debearded
- 1 pound tofu, cubed
- 1 bunch of enoki mushrooms, trimmed
- 1 bunch of shiitake mushrooms, sliced
- 1 bunch of bok choy, chopped
- 1 bunch of scallions, sliced
- 1/2 cup sliced ginger
- 1/2 cup sliced garlic
- 1/2 cup soy sauce
- 1/2 cup oyster sauce
- 1/2 cup rice wine
- 1/4 cup sugar
- 10 cups chicken broth
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili flakes
- Salt and pepper to taste
Special equipment needed:
- Hot pot or large pot with a divider
- Portable stove or induction cooktop
- Strainer or slotted spoon
- Small bowls for dipping sauce
Step-by-step instructions:
1. In a large pot, combine the chicken broth, soy sauce, oyster sauce, rice wine, sugar, ginger, garlic, Sichuan peppercorns, and chili flakes. Bring to a boil and let simmer for 10 minutes.
2. Arrange the beef, lamb, shrimp, mussels, tofu, mushrooms, bok choy, and scallions on a platter.
3. Heat the hot pot or large pot with a divider over a portable stove or induction cooktop.
4. Pour the broth into the hot pot and let it come to a boil.
5. Add the beef and lamb to one side of the pot and the seafood and tofu to the other side.
6. Let the ingredients cook for 2-3 minutes or until cooked through.
7. Use a strainer or slotted spoon to remove the cooked ingredients and transfer them to small bowls.
8. Repeat steps 5-7 with the remaining ingredients.
9. Serve with dipping sauce and garnish with scallions.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Boiling
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 40g
Sodium: 2000mg
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of chicken broth.
- Any type of mushrooms can be used instead of enoki and shiitake mushrooms.
- Baby bok choy can be used instead of regular bok choy.
Variations:
- Add sliced potatoes, carrots, and onions for a heartier hot pot.
- Use chicken, pork, or seafood instead of beef and lamb.
- Add more chili flakes for a spicier hot pot.
Tips and tricks:
- Use a divider in the hot pot to prevent the flavors from mixing.
- Cook the meat first before adding the seafood and tofu to prevent cross-contamination.
- Dip the cooked ingredients in the dipping sauce before eating.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve the hot pot in the center of the table with the platter of ingredients and dipping sauce on the side.
Garnishes:
Scallions, cilantro, and sesame seeds.
Pairings:
Jasmine rice, noodles, and beer.
Suggested side dishes:
Steamed vegetables, dumplings, and egg rolls.
Troubleshooting advice:
- If the broth is too salty, add more water or chicken broth.
- If the broth is not flavorful enough, add more soy sauce, oyster sauce, or rice wine.
Food safety advice:
- Make sure all ingredients are cooked to their proper internal temperature.
- Use separate utensils and plates for raw and cooked ingredients.
- Wash hands and surfaces frequently.
Food history:
Congyang hot pot is a popular dish in Sichuan cuisine, known for its spicy and numbing flavors.
Flavor profiles:
Savory, spicy, and umami.
Serving suggestions:
Serve with a side of jasmine rice and steamed vegetables.
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Region: Chinese