Step-by-Step Guide to Prepare Any-night-of-the-week Mike's Mongolian Shabu-Shabu Hot Pot

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Mike's Mongolian Shabu-Shabu Hot Pot. Kostenlose Lieferung möglich Shabu Shabu zum kleinen Preis hier bestellen. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of recent trending foods on earth. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious.

Hey everyone, I hope you're having an amazing day today. 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'm gonna make it a little bit unique. This will be really delicious.

Kostenlose Lieferung möglich Shabu Shabu zum kleinen Preis hier bestellen. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of recent trending foods in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. Mike's Mongolian Shabu-Shabu Hot Pot is something which I have loved my whole life. They're nice and they look wonderful.

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

They're fine and they look wonderful. Mike's Mongolian Shabu-Shabu Hot Pot instructions In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. Start by adding some of the harder vegetables, like carrots and radishes, as well as the tofu, as these ingredients will take longer to cook.

Steps 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!.

The only similarity between shabu-shabu and hot pot is that both of them are cooked with somewhat similar veggies and meat slices. However, the shabu-shabu is only parboiled in the sauce and doesn't require the egg dips. On the other hand, the hot pot is meant to be cooked thoroughly! Shabu-shabu is a simple hotpot dish using a very plain konbu dashi. It's pretty much a Mongolian version of a Japanese shabu shabu.

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