Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1 pound thinly sliced lamb
- 1 pound shrimp, peeled and deveined
- 1 pound fish fillet, sliced
- 1 pound tofu, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup enoki mushrooms
- 1 cup sliced cabbage
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1 cup sliced scallions
- 1 cup sliced garlic
- 1 cup sliced ginger
- 1 cup soy sauce
- 1 cup oyster sauce
- 1 cup chicken broth
- 1 cup beef broth
- 1 cup vegetable broth
- 1 tablespoon Szechuan peppercorns
- 1 tablespoon chili flakes
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Hotpot pot or electric hotpot
- Portable gas stove
- Hotpot ladle or tongs
- Small bowls for dipping sauce
Step-by-step instructions:
1. Prepare all the ingredients by slicing them thinly and arranging them on a platter.
2. In a small bowl, mix together soy sauce, oyster sauce, chicken broth, beef broth, and vegetable broth. Set aside.
3. In a hotpot pot or electric hotpot, heat up sesame oil and vegetable oil over medium-high heat.
4. Add Szechuan peppercorns, chili flakes, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
5. Add the mixed broth and bring to a boil.
6. Arrange the sliced beef, lamb, shrimp, fish fillet, tofu, mushrooms, cabbage, carrots, bell peppers, onions, and scallions around the hotpot.
7. Let the broth simmer for a few minutes before adding the ingredients.
8. Use the hotpot ladle or tongs to add the ingredients into the hotpot. Cook for 1-2 minutes until the meat is cooked through and the vegetables are tender.
9. Serve with dipping sauce made from soy sauce, vinegar, and chili oil.
Time:
Preparation time: 30 minutes
Cooking time: 20-30 minutes
Temperature:
Medium-high heat
Serving size:
6-8 people
Nutritional information:
Calories: 350
Fat: 12g
Protein: 25g
Carbohydrates: 35g
Fiber: 5g
Sugar: 10g
Sodium: 1500mg
Substitutions for ingredients:
- Pork or chicken can be substituted for beef and lamb.
- Any type of mushrooms can be used.
- Any type of vegetables can be used.
Variations:
- Spicy hotpot: Add more chili flakes or chili oil for a spicier broth.
- Seafood hotpot: Use only seafood such as shrimp, fish, and squid.
- Vegetarian hotpot: Use vegetable broth and omit the meat and seafood.
Tips and tricks:
- Use a portable gas stove for outdoor hotpot parties.
- Add more broth if needed to keep the hotpot from drying out.
- Dip the cooked ingredients in the dipping sauce before eating.
Storage instructions:
Refrigerate any leftover ingredients and broth separately in airtight containers for up to 3 days.
Reheating instructions:
Reheat the broth and ingredients separately in a pot over medium heat until heated through.
Presentation ideas:
Arrange the ingredients in a circular pattern around the hotpot pot for a beautiful presentation.
Garnishes:
Sprinkle chopped cilantro or scallions on top of the hotpot before serving.
Pairings:
Serve with steamed rice and Chinese tea.
Suggested side dishes:
- Chinese dumplings
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the hotpot is too salty, add more broth or water to dilute the broth.
- If the hotpot is too spicy, add more broth or water to dilute the spiciness.
Food safety advice:
- Make sure all the ingredients are cooked through before eating.
- Do not leave the hotpot unattended while cooking.
- Use clean utensils and bowls for dipping sauce.
Food history:
Hotpot is a popular Chinese dish that originated in Mongolia over 1000 years ago. It is a communal meal where diners cook their own food in a simmering pot of broth.
Flavor profiles:
The broth is savory and slightly spicy with a hint of sesame oil. The meat and vegetables are tender and flavorful.
Serving suggestions:
Serve the hotpot in the middle of the table and let everyone help themselves.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese