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Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, mike's mongolian shabu-shabu hot pot. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kostenlose Lieferung möglich Shabu Shabu zum kleinen Preis hier bestellen. 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.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Mike's Mongolian Shabu-Shabu Hot Pot is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have 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. Take ● For The Proteins:
2. Make ready 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. Take 1 Box (32 oz) Beef Stock
7. Prepare 1 Box (32 oz) Chicken Stock
8. Make ready 1 (32 oz) Seafood Stock
9. Take 1 (32 oz) Vegetable Stock
10. Take 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. 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. Prepare to taste Red Pepper Flakes
17. Prepare 30 Cloves Fresh Garlic [smashed - divided]
18. Take 2 2" Chunks Fresh Ginger
19. Make ready to taste Leaves of Fresh Cilantro
20. Make ready ¹⁄₄ tsp Chinese 5 Spice [per side]
21. Prepare to taste Leaves of Thai Basil
22. Make ready 2 2" Chunks Diakon Radishes
23. Make ready to taste Fine Minced Lemon Grass
24. Prepare to taste Fish Sauce
25. Take to taste Soy Sauce
26. Make ready Brown Sugar [optional]
27. Make ready as needed Jalapeños
28. Get 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. Get as needed Fresh Chinese Cabbage [bok choy - quartered]
33. Prepare Fresh Broccoli
34. Make ready ● For The Kitchen Equipment:
35. Prepare Mongolian Shabu-Shabu Hot Pot
36. Make ready Wooden Or Metal Scewers

They're fine and they look wonderful. 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. Start by adding some of the harder vegetables, like carrots and radishes, as well as the tofu, as these ingredients will take longer to cook.

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!

In the other side - add your chicken stock. Start by adding some of the harder vegetables, like carrots and radishes, as well as the tofu, as these ingredients will take longer to cook. The only similarity between shabu-shabu and hot pot is that both of them are cooked with somewhat similar veggies and meat slices. However, the shabu-shabu is only parboiled in the sauce and doesn't require the egg dips. On the other hand, the hot pot is meant to be cooked thoroughly!

So that is going to wrap it up with this special food mike's mongolian shabu-shabu hot pot recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!