Ingredients with Measurements:
- 1 pound beef (sliced thinly)
- 1 cup suan cai (Chinese pickled cabbage)
- 1 onion (sliced)
- 1 carrot (sliced)
- 1 cup shiitake mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon vegetable oil
- 6 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- Salt and pepper to taste
- Green onions (chopped) for garnish
Special equipment needed:
- Hotpot or large pot
- Portable stove or induction cooktop
Step-by-step instructions:
1. In a hotpot or large pot, heat the vegetable oil over medium-high heat.
2. Add the garlic and ginger and sauté for 1 minute.
3. Add the beef and cook until browned, about 5 minutes.
4. Add the suan cai, onion, carrot, and shiitake mushrooms and stir to combine.
5. Pour in the beef broth, soy sauce, and Shaoxing wine. Season with salt and pepper to taste.
6. Bring the hotpot to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the vegetables are tender and the beef is cooked through.
7. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 12g
Protein: 23g
Sodium: 1200mg
Substitutions for ingredients:
- Beef can be substituted with chicken, pork, or tofu.
- Suan cai can be substituted with kimchi or sauerkraut.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add other vegetables such as bok choy, spinach, or broccoli.
- Use different types of mushrooms such as oyster or enoki.
- Add noodles or rice for a heartier meal.
Tips and tricks:
- Slice the beef thinly to ensure even cooking.
- Use a portable stove or induction cooktop for easy serving at the table.
- Adjust the seasoning to your taste.
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 hotpot in a large bowl or individual bowls.
Garnishes:
Chopped green onions, cilantro, or sesame seeds.
Pairings:
Steamed rice, beer, or tea.
Suggested side dishes:
Steamed vegetables, dumplings, or egg rolls.
Troubleshooting advice:
If the broth is too salty, add more water or unsalted broth to dilute it.
Food safety advice:
Make sure the beef is cooked through before serving.
Food history:
Hotpot is a popular Chinese dish that originated in Mongolia and spread throughout China.
Flavor profiles:
Savory, sour, and slightly spicy.
Serving suggestions:
Serve hot and enjoy with family and friends.
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Region: Chinese