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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. For mine, I am going to make it a 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. Original Little Sheep Mongolian Hot Pot recipes. Thinly sliced meats, meat balls and other hot pot favorites.

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

To begin with this 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 can achieve it.

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

Little Sheep Chinese Shabu Shabu is a restaurant chain from North America which specializes in traditional Inner Mongolian hot pot cuisine. A wide variety of electric shabu shabu hot pot options are available to you, such as function, material, and feature. Copper hot pot. steamboat divided into nine lattice. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth.

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!

Copper hot pot. steamboat divided into nine lattice. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth. While the Chinese may call it steamboat, the Japanese actually named the dish after the sounds that the ingredients make when they're swishing and swooshing beneath the surface of the boiling soup. This pot is designed for making shabu-shabu, a traditional Japanese hot pot, where thin slices of meat and various vegetables are cooked at the table-top by dipping in hot broth. With its attractive hammered aluminum design, and included lid, this pot is perfect for all varieties of hot pot dishes.

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