Six-meat Hotpot recipe
Hot pot (Chinese: 火鍋; pinyin: huǒ guō), less commonly known as Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. This Six-meat Hotpot is Very delicious with a spicy touch.
History of Hot pot:
The Chinese hot pot boasts a history of more than 1000 years. While often called “Mongolian hot pot”, it is unclear if the dish actually originates in Mongolia ( A lot of people also believe that hot pot originates in ChongQing) . Mongol warriors had been known to cook with their helmets, which they used to boil food, but due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.
Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906). In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions. As hot pot styles change so much from region to region, many different ingredients are used.
Recipe: Six-meat Hotpot
Features: This is a dish that people enjoy eating while it cooks.
Ingredients for Six-meat Hotpot recipe:
100 grams (0.22 lb) pork
100 grams (0.22 lb) fish meat
100 grams (0.22 lb) tender beef
100 grams (0.22 lb) fresh scallops
100 grams (0.22 lb) shelled shrimp
150 grams (0.33 lb) chicken breast
100 grams (0.22 lb) lettuce
100 grams (0.22 lb) bean curd
100 grams (0.22 lb) bean threads
100 grams (0.22 lb) green vegetable
100 grams (0.22 lb) Chinese cabbage
10 pieces red chili
3 grams (1/2 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1/6 oz) finely cut scallions
51,000 grams 94 cups) chicken soup
15 grams (1/2 oz) dried shrimp
50 grams (3 tbsp) cooking oil
Sweet Bean paste
Pickled leek flowers
Method to cook Six-meat Hotpot:
1, Cut the meat, except for shrimps and scallops, into slices about 5 cm(2 inches)long, 1.5 cm (0.6 inch) wide and as thin as possible. Place on plates. Wash the vegetables and put on plates. Into serving bowls, according to each one’s own taste, mix peanut butter and other seasonings.
2, Heat the oil in a wok and stir-fry red chili. Add the chicken soup, salt, scallions, ginger, MSG and dried shrimp, and bring to a boil. Pour the soup into a pot and keep heating it. Dip the meat, vegetables, bean curd and bean threads bit by bit into the soup pot and then dip in one’s own sauce.
Tips: Don’t feel you need to purchase an authentic Asian Hot Pot (also called a firepot) to enjoy this popular dish. Aluminum, stainless steel, and electric fondue pots can all be used for hot pot cooking.
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