How To make Chinese Fire Pot
1 lb Boneless beef sirloin
-=OR=- beef round 1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-=OR=- Cultivated mushrooms Lemon juice 2 pk Enoki mushrooms
-(3 1/2-oz packages) 3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained and sliced 8 oz Canned bamboo shoots
- drained and sliced 4 cn Chicken broth
-(13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped - (optional) It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. (C) 1992 The Los Angeles Times
How To make Chinese Fire Pot's Videos
Tasty And Impressive HOT POT Anyone Can Make • Taste Show
Eating hot pot is a joyful experience. Chef Bao shows you how to make hot pot at home with step by step instruction. Recipe:
#hotpot #shabushabu #chineserecipes
The Hot Pot(火锅) is one of the deepest-rooted dishes in Chinese culture. Platters of raw ingredients surround large pot of broth, bubbling on the table. It’s not just a dish—it’s an experience. Everyone will be able to select their favorite ingredients, cook them to the degree they prefer, and combine ingredients to make their own sauces.
There are many regional versions of hot pot throughout China. What makes one different from another is the broth and the specific meats used. So, it's very versatile.
Everything you need to know about hot pot:
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How To Make Sichuan HOT POT at Home! | Hot Pot Recipe & Ingredients| Hot Pot Dipping Sauce Recipe!
Hello Everyone!! Welcome back to my channel!! This video is super special because I made it after seeing a comment requesting a hot pot video! If you like this video, please do give me a thumbs up and subscribe to my channel! Leave me a comment and let me know what you think of this video or Sichuan Hot Pot and I will reply to every comment:))
Sichuan hot pot is truly world famous and this simple tutorial shows all the tips you need for making your own hot pot at home! It is amazing to have hot pot during the cold winter with your family!
Check out more recipes on my blog: Sichuankitchenrecipes.com
Follow my IG @YiSichuanKitchen for more recent stories:)
Soup base:
Little Sheep Plain Soup (purchase link:
DeZhuang Chongqing Hot Pot Base
Here are the ingredients I mentioned:
Boiled quail eggs
Sliced spam
Frozen tofu
Beef Tripe
Sliced tofu skin
Fishball with roe
Imitation crab
Fishball
Fish tofu
Sliced lamb
Sliced Eye Round
Sliced Rib Eye
Lettuce
Napa Cabbage
Shiitake mushroom
Enoki mushroom
Beech mushroom
Dipping Sauce:
Sesame Oil
Garlic
Cilantro
Green Onion
Chinese Vinegar (purchase link:
Oyster Sauce
#ChineseHotPot #HotPot #SichuanHotPot #ChineseFood
Chinese Hot Pot Base Recipe (Non Spicy Tomato Flavor)
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❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
Today we are making a Non-spicy hot pot recipe that many of you have been asking. In China, hot pot has countless styles and flavors. I have made a classic Sichuan spicy and numbing hot pot before. Today’s version is a tomato soup base (番茄鲜汤火锅) - delicious and healthy.
???? RELATED VIDEOS
Homemade Spicy Hot Pot Soup Base [自制麻辣火锅底料] -
Sichuan Spicy and Numbing Hot Pot Recipe [麻辣火锅] -
Shrimp Balls Recipe -
How to make Chinese beef meatballs -
6 Dumpling Dipping Sauces -
????RECIPE/TOOLS - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Buy the oil strainer -
Haidilao tomato hot pot flavor base -
Haidilao Chongqing spicy hot pot base -
Lee Kum Kee satay hot pot base -
Little Sheep Hot Pot Soup Base (Plain) -
INGREDIENTS FOR THE BROTH
1.5 lb of beef bones
1.5 lb of pork bones
1.5 lb of chicken bones
bone to water ratio is 1 to 4 in volume
INGREDIENTS FOR THE TOMATO FLAVOR BASE
5 medium-size tomatoes
8 - 10 cups of broth
2 tbsp of tomato paste
3-4 tbsp of cooking oil
4 cloves of garlic, crushed
4 slices of ginger
2 shallots
1 piece of cinnamon (Amazon Link -
1 piece of bay leaf (Amazon Link -
1 piece of star anise (Amazon Link -
4 pieces of the white part of the scallion
2 tbsp of sugar
1 tbsp + 2 tsp of salt
THE SIDE INGREDIENTS
Beef meatballs
Shrimp Balls
Beef brisket slices
pork loin slices
Beef book tripe
Shrimp
Shitake mushrooms
Needle mushroom
Leave vegetables
Caned lunchmeat
Sweet golden corn
Dipping sauce
scallions
Cilantro
Hot chilies(optional)
How To Make Taiwanese Hot Pot at Home
Click here to view this recipe on MUNCHIES:
From Japan to China to Taiwan, there are many different styles of hot pot to be enjoyed.
What seems like a dish you have to dine out for is actually really easy to make at home: It all starts with a rich bone broth, and once you add homemade sauces, lots of fresh vegetables, meat, and noodles, you're ready to throw a hot pot party.
Sue Chan shows us how to make this perfect winter dish in your very own kitchen. And let it be known, there's no party like a hot pot party.
Check out the recipe here:
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SPICY Sichuan Hot Pot Base Recipe (with Beef Tallow)
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Especially the weather is getting cold now and hot pot just sounds so warming and fun! This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party! We use beef tallow in Sichuan to make the red soup of hot pot and the soup base will solidify in the fridge. So it's super easy to store away the hot pot base and melt it whenever you want it!
It can not only be used for making hot pot, but also for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
Keep in Touch:)
Follow my IG @yisichuankitchen
Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (
* 3 tbsp Sichuan pepper red, green or a mixture of both (
* 4 tbsp Shaoxing wine(
* 500 g beef tallow (aka beef dripping, you can substitute, see 05:51) (
* 1 star anise (
* 2 small pieces cassia cinnamon (
* 2 bay leaves(
* 1 Chinese black cardamom optional (
* 10 White cardamom (
* 5g Fennel seeds (
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (
* 1 tbsp fermented black beans rinsed and coarsely chopped (
* 1 tbsp rock sugar (
Instructions
1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers.
2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes.
3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections.
4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds.
5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle.
6. Add shaoxing wine to the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking.
7. Add beef tallow to a wok or large pot. Turn on the heat to melt tallow completely. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating.
8. Gently put in the chili paste and stir. Add in the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes.
9. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom.
10. Add Sichuan peppercorn and sugar. Cook for 2 more minutes.
11. Turn off the heat and let cool for a while.
12. Pour the oil, along with the solid content, into a heat resistant container. Stir to even out the mixture. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface.
13. After leaving in the fridge for 24 hours, the hot pot base is fully solidified. Cut the solidified soup base into four small blocks. You can now store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer.
chapters:
0:00 Intro
0:24 Prepare ingredients
3:25 Cooking Hot Pot Base
5:15 Pour in a container
5:51 Q&A and Additional Tips
6:34 Cut Hot Pot Base
6:59 Sign Off
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish):
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#hotpot #sichuan #chinesefood #tallow
How To Make Spicy Sichuan Hot Pot
Here we'll show you how we make our Hot Pot using our very own Dish By Ili Artisanal Chili Oil! Super easy to make and so delicious! Try this recipe out for yourself and let us know what you think.
For the full recipe:
#IliSulaiman #DishByili #HotPot #ChiliOil
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