Mike's Mongolian Shabu-Shabu Hot Pot
Mike's Mongolian Shabu-Shabu Hot Pot

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, mike's mongolian shabu-shabu hot pot. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Mongolian Shabu-Shabu Hot Pot is something which I have loved my whole life. They’re fine and they look fantastic.

Today I am having Shabu Shabu/ hot pot at home thanks for watching and don't forget to like and subscribe. Follow me on social media: Instagram. Shabu Shabu and Sukiyaki are two of Japan's most iconic meals, but what's the difference? *** Original Little Sheep Mongolian Hot Pot recipes. Thinly sliced meats, meat balls and other hot pot favorites.

To begin with this recipe, we must first prepare a few ingredients. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. Get ● For The Proteins:
  2. Make ready Thin Sliced Raw Chicken [I use thigh meat]
  3. Make ready Raw Thin Sliced Beef
  4. Get Raw Shrimp Or Scallops
  5. Make ready ● For The Beef & Chicken Broths:
  6. Make ready 1 Box (32 oz) Beef Stock
  7. Prepare 1 Box (32 oz) Chicken Stock
  8. Take 1 (32 oz) Seafood Stock
  9. Get 1 (32 oz) Vegetable Stock
  10. Take 20 Fresh Thai Chilie Peppers
  11. Make ready to taste Sichuan Pi Xian Hot Bean Chilie Paste
  12. Get to taste Sichuan Dried Red Peppercorn Blend
  13. Take to taste Gochujang Roasted Hot Pepper Paste
  14. Prepare as needed Dried Scorpion Chiles
  15. Prepare to taste Dried Red Thai Peppers
  16. Make ready to taste Red Pepper Flakes
  17. Get 30 Cloves Fresh Garlic [smashed - divided]
  18. Prepare 2 2" Chunks Fresh Ginger
  19. Get to taste Leaves of Fresh Cilantro
  20. Take 1/4 tsp Chinese 5 Spice [per side]
  21. Prepare to taste Leaves of Thai Basil
  22. Make ready 2 2" Chunks Diakon Radishes
  23. Make ready to taste Fine Minced Lemon Grass
  24. Prepare to taste Fish Sauce
  25. Get to taste Soy Sauce
  26. Get Brown Sugar [optional]
  27. Prepare as needed Jalapeños
  28. Take as needed Star Anise
  29. Prepare ● For The Vegetables:
  30. Prepare as needed White Onions [quartered]
  31. Prepare as needed Fresh Whole Mushrooms
  32. Prepare as needed Fresh Chinese Cabbage [bok choy - quartered]
  33. Take Fresh Broccoli
  34. Make ready ● For The Kitchen Equipment:
  35. Take Mongolian Shabu-Shabu Hot Pot
  36. Prepare Wooden Or Metal Scewers

Sonya Shabu Shabu Hot Pot Electric Mongolian Hot Pot W/DIVIDER. I made all kinds of hot pot (Shabu Shabu, Sichoen style chinese hot pot, thai style sukiyaki, vietnamese Pho, etc)in this pot. Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. Mongolian hot pot & traditional food.

Instructions to make Mike's Mongolian Shabu-Shabu Hot Pot:
  1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
  2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
  3. Szechuan Peppercorns as desired.
  4. Chop your herbs and vegetables and gather your seasonings.
  5. Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
  6. Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
  7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
  8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
  9. Feed your desired vegetables on to separate skewers as well.
  10. Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
  11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. Mongolian hot pot & traditional food. Mongolian Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. Shabu-shabu spread for @nongshimusa & Foodeez LA. This shot took a lot of work to create but was well worth it. @alyssa.app has a one of a kind eye and is · Shabu Shabu is a popular Japanese-style hot pot where the meat and assorted vegetables are cooked in a flavorful broth called kombu dashi.

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