Mike's Mongolian Shabu-Shabu Hot Pot.

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You can have Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients or fewer. Here is how you cook that.

Ingredients of Mike's Mongolian Shabu-Shabu Hot Pot

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

These recipes make in approximately 40 minutes from initiate to finish, and 11 steps. Get ready to screenshot these recipes to get you by way of a strenuous back-to-school monsoon!. Here is how you achieve 11 stepsthat.

Mike's Mongolian Shabu-Shabu Hot Pot guidance

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!.

Cooking is activity are normal run by everyone, but not everyone has expertise in making the maximum Mike's Mongolian Shabu-Shabu Hot Pot, what are they?

How to do Mike's Mongolian Shabu-Shabu Hot Pot to get results that are perfect

1. Appointment ● For The Proteins:, Thin Sliced Raw Chicken [I use thigh meat], Raw Thin Sliced Beef, Raw Shrimp Or Scallops, ● For The Beef & Chicken Broths:, Beef Stock, Chicken Stock, Seafood Stock, Vegetable Stock, Fresh Thai Chilie Peppers, Sichuan Pi Xian Hot Bean Chilie Paste, Sichuan Dried Red Peppercorn Blend, Gochujang Roasted Hot Pepper Paste, Dried Scorpion Chiles, Dried Red Thai Peppers, Red Pepper Flakes, Fresh Garlic [smashed - divided], 2" Chunks Fresh Ginger, Leaves of Fresh Cilantro, Chinese 5 Spice [per side], Leaves of Thai Basil, 2" Chunks Diakon Radishes, Fine Minced Lemon Grass, Fish Sauce, Soy Sauce, Brown Sugar [optional], Jalapeños, Star Anise, ● For The Vegetables:, White Onions [quartered], Fresh Whole Mushrooms, Fresh Chinese Cabbage [bok choy - quartered], Fresh Broccoli, ● For The Kitchen Equipment:, Mongolian Shabu-Shabu Hot Pot, Wooden Or Metal Scewers, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the reserves of the nutrition is still very good.
2. Equipment The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
3. How to make Mike's Mongolian Shabu-Shabu Hot Pot, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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.. , Szechuan Peppercorns as desired.. , Chop your herbs and vegetables and gather your seasonings.. , 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!. , 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.. , Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.. , Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.. , Feed your desired vegetables on to separate skewers as well.. , 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.. , Enjoy your extra spicy, culinary taste and tour of Chengdu, China!. , This is done in order to produce processed which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

According to all people, cooking is indeed something which is quite easy. Besides they are indeed happy cooking and have will cooking that is very good, they are also smart in integrating each dish so that it becomes food yummy. But there are those who cannot cook, so they must search and see recipes that are cushy to follow.

Already know the things you need to consider when cooking Mike's Mongolian Shabu-Shabu Hot Pot? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the chicken casserole recipe simple cooking recipes