Steps to Make Ultimate Mike's Mongolian Shabu-Shabu Hot Pot

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special 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.

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. Japanese Traditional Shabu Shabu Nabe Hot Pot Pan with Central Chimney. Sonya Shabu Shabu Hot Pot Electric Mongolian Hot Pot W/DIVIDER.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mike's Mongolian Shabu-Shabu Hot Pot is something which I have loved my entire life.

To begin with this particular recipe, we have to first 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 it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:

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

As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. A wide variety of electric shabu shabu hot pot options are available to you, such as function, material, and feature. Mongolian Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. SEAAN Electric Hot Pot Grill Indoor Korean BBQ Grill Shabu Shabu Pot with Divider, Separate Dual Temperature Control, Separate cleani.

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!

Mongolian Hot Pot. this link is to an external site that may or may not meet accessibility guidelines. SEAAN Electric Hot Pot Grill Indoor Korean BBQ Grill Shabu Shabu Pot with Divider, Separate Dual Temperature Control, Separate cleani. I've been looking online, and can't really tell what the best For special occasions, we do shabu-shabby over a single burner gas grill. We use a traditional Japanese Donabe. I wouldn't think an electric, stainless.

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