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

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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 Hot Pot is the perfect way to enjoy a hot pot feast at home with family and friends. Original Little Sheep Mongolian Hot Pot recipes.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Mike's Mongolian Shabu-Shabu Hot Pot is something that I have loved my entire life. They are nice and they look wonderful.

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

How To Make Little Sheep Mongolian Hot Pot At Home. A wide variety of electric shabu shabu hot pot options are available to you, such as function, material, and feature. Smells - Yoshito Tanaka No Hobbies - Aaron Childs Move Me - Mura Masa ft. Mongolian Hot Pot is basically thin sliced lamb, cellophane noodles (sometimes called mung bean or glass noodles), tofu and leafy green Chinese Variations of hot pot are found in all parts of Asia - there's Japanese Shabu Shabu and Sukiyaki, and Korean hot pot.

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!

Smells - Yoshito Tanaka No Hobbies - Aaron Childs Move Me - Mura Masa ft. Mongolian Hot Pot is basically thin sliced lamb, cellophane noodles (sometimes called mung bean or glass noodles), tofu and leafy green Chinese Variations of hot pot are found in all parts of Asia - there's Japanese Shabu Shabu and Sukiyaki, and Korean hot pot. I found thinly sliced lamb at H. This Beef Shabu-Shabu recipe takes the popular Japanese food and turns it into a delicious, savory soup. You won't want to go back to your typical Fresh Shabu House (어바웃 샤브) is a popular chain restaurant serving Korean style hot pot.

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