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
Making Authentic Hot Pot at Home (2 Ways)
Homemade Hot Pot is one of the greatest family meal recipes of all time.
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Full Recipe:
Best Chinese Malatang Spicy Hot Pot Recipe - The Most Popular Recipe online
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!
Have you ever wondered what is Malatang? Malatang is a personalized hot pot originated in Sichuan. It is now a popular dish all around China! The northeastern people of China added milk, sesame paste and sugar to the traditional Sichuan malatang soup, making it more drinkable and tasty!
This recipe features the most popular Malatang recipe which includes milk in the soup! To be honest I was skeptical at first but when I tried it, it blew me away! This malatang is the tastiest dish I've had recently!
Use a good hot pot base is important for malatang, and if you need a recipe, check out my traditional Sichuan Beef Tallow hot pot recipe:
If you want an easy way to save this recipe, download “Kitchen Friends App” on the Apple App Store and you can find this recipe by searching the name of the dish. You can easily save this recipe using the app too. Have fun cooking! ????
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Ingredients :
Hot pot base 50 g
Milk 250 ml
soy sauce 1 tbsp
Vinegar 1 tbsp
Salt 1/2 tsp
sugar 1/2 tsp
Sesame paste 3 tsp
Spring onion
Cilantro
Garlic
Spam
Quail Egg
Fish ball
Fish tofu
Tofu strips
Wide Potato noodles
Lotus Root
Napa cabbage
Celtuce (Wo sun)
Enoki mushroom
chapters:
0:00 Intro
0:54 Prepare ingredients
3:55 Cook Malatang
5:36 Season Malatang
6:25 Taste Malatang
Want more delicious bites? Check out my other videos:
Fish Soup with Pickled Mustard Greens:
Dan Dan Noodes:
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:
#malatang #hotpot #chinesefood
The Ultimate Chinese Food - Hot Pot 2 ways l 火锅这样做,吃了一碗又一碗!
Hot Pot (火锅), also known as Chinese fondue, is one of the most popular meals in China. Masterchef John Zhang shares two delicious HOT POT recipes with homemade dumplings, meatballs, and more. Recipe:
#hotpot #火锅 #chinesefood
The hotpot has a long history of over 1,000 years in China. It used to be favored only in winter, but recently hotpot has been appearing on tables all year round. The flavor of Chinese hotpots varies from region to region, the best part is you can add almost anything you like.
Sichuan hotpot is the most famous Chinese hotpot. Now it is very popular and can be found in almost every city in China. You can learn how to make it here:
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Chinese hot pot – How to make it (a spicy and a non-spicy soup base)
Chinese hot pot is a popular cooking style that involves everyone cooking their food in a shared pot of broth.
Hot pot is more of an experience than a dish itself. It encapsulates the Chinese’s communal dining ethos when close friends and family members eat together during a slow and interactive meal.
Hot pot is popular during the reunion diner on Chinese New Year eve, offering a heartwarming atmosphere for conversation during the cold winter around the table. Everyone will gather around the simmering pot of broth, poaching their food with a small ladle. That is the time when family members share their experiences and encounters, retold their childhood stories, and enjoy the moments of reunion.
There are a few other English names for hot pot. Hot Pot is directly translated from two Chinese words, 火锅, which is pronounced as ‘huoguo.’ Hence, some recipes refer to this dish as “huoguo.” Hot pot is also called steamboat in Southern China and some South East Asia countries. The Cantonese called it 打边炉, loosely translated as ‘cook and eat besides the pot.’
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Recipe:
(Please read the article and download the recipe here: )
Ingredients for the stock (A)
1 chicken carcass
1 kg pork bones
10 slices ginger
3 stalks scallions, cut into sections
Ingredients for the non-spicy soup base (B)
1000ml soup stock A
2 pcs dong quai
2 red dates
10 pcs yu zhu
1 tbsp goji berries
1 clove garlic
1.5 tbsp salt
Ingredients for the Szechuan spicy soup base (C)
40 g dried chili, cut into short sections
Aromatics:
10g of ginger, cut into slices
4 cloves of garlic
1 stalk of scallion, cut into sections
2 stalks of coriander leaves, cut into sections
Spices:
1 star-anise
5cm cinnamon bark
1 Tsaoko
5 white cardamom
1 bay leaf
1/2 tsp cumin seeds
10 cloves
1.5 tsp green Szechuan peppercorns
Others:
25g chili bean paste
5g rock sugar
1 tbsp Shaoxing wine
5g salt
1000ml soup stock A
Method:
The pork and chicken stock:
Clean the chicken and pork bones under running water several times.
Place the bones in a pot of cold water and bring it to a boil.
After two to three minutes, discard the dirty water, and wash the bones.
Place the pork bones in a pot of cold water. Bring it to a boil.
Simmer the pork bones with the scallions and ginger at barely simmering temperature for two hours.
After two hours, add the chicken bones and simmer for another one hour.
Remove the bones. Pour the stock through a wire mesh strainer to remove any small bones and debris.
The non-spicy soup base:
Add all the herbs in B to the stock (except goji berries) and let it simmer for an hour.
Add the goji berries before serve. Season with salt.
The spicy soup base:
Soak the dry chilies with hot water for 30 minutes. Blend it to become a paste.
Prepare the spice blend by coarsely ground the spices with the grinder.
Heat the oil in a wok. Add the aromatics and fry over medium heat until fragrant. Remove the aromatics.
Add the chili paste into the oil over medium heat to stir fry until the water has evaporated and become fragrant.
Add the spices and the chili bean paste.
Add a handful of additional dried chili. (optional)
Add the rock sugar to balance the flavor and some rice wine.
Pour the homemade stock into the pot and mix well, then season with salt.
Bring it to a boil, and it's done.
#ChineseHotPot #火锅 #HotPot #Huoguo #打边炉 #steamboat
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How to Make Hot Pot at Home! #shorts #hotpot #broth #recipe
How to Hot Pot at Home
Hot Pot is a type of fondue that is Chinese in origin, although there are many Asia regional variations of it. It's a really fun thing to do for a dinner party. This is how we have a hot pot at home!