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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's mongolian shabu-shabu hot pot. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my whole life.

To begin with this recipe, we have to 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 can achieve that.

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

Basically, thinly sliced meat (beef or pork, sometimes fish) and other ingredients are cooked in a skillet at the table. Mike's Mongolian Shabu-Shabu Hot Pot step by step 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.

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!

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. 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. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.

So that is going to wrap this up with this exceptional food mike's mongolian shabu-shabu hot pot recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!