Step-by-Step Guide to Make Ultimate Mike's Mongolian Shabu-Shabu Hot Pot

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Homemade Mike's Mongolian Shabu-Shabu Hot Pot. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

When it comes to cooking, it's important to keep in mind that everybody else started somewhere. I don't know of one person who was born with a wooden cooking spoon and all set. There's a good deal of learning which must be done as a way to become prolific cook and then there is always room for advancement. Not only would you need to begin with the basics when it comes to cooking but you almost should start when learning to cook a brand new cuisine such as Chinese, Chinese, Thai, or Indian food.

Which means that at any particular time on your cooking cycle cycles there is quite probably some one somewhere that's worse or better at cooking than you. Take advantage of this because the best have bad days when it comes to cooking. There are various people who cook for different factors. Some cook in order to eat and survive while others cook because they actually enjoy the whole process of cooking. Some cook during times of emotional trauma yet many others cookout of sheer boredom. No matter your reason for cooking or understanding how to cook you need to always begin with the basics.

Still another excellent little bit of advice when it comes to cooking staples would be to take to more straightforward recipes for a while and then expand your own horizons into the more complicated recipes which abound. Most recipes will have a tiny note about their level of difficulty and you can go the recipe to determine whether or not it really is something you are thinking about preparing or convinced that you can prepare. Remember Rome wasn't built in a day and it'll take a relatively good opportunity to create a reliable'repertoire' of recipes to work into your own meal planning rotation.

Many things affect the quality of taste from Mike's Mongolian Shabu-Shabu Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Mongolian Shabu-Shabu Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Mike's Mongolian Shabu-Shabu Hot Pot estimated approx 30 mins.

To begin with this particular recipe, we must prepare a few components. You can have Mike's Mongolian Shabu-Shabu Hot Pot using 36 ingredients and 11 steps. Here is how you cook it.

Definitely one of those, "to taste," recipes. And, yup - she's just as scorching hot as she looks! ;0)

If you don't own a Mongolian Shabu-Shabu Hot Pot - you really should buy one. I actually own two of these bad boys. One for meats - one for seafood and vegetables. You're only limited by your imagination with one [or more] of these little gems in your kitchen!

These bubbling cauldrons are great for entertaining and serving your communal Asian dishes. Even every day soups, stews and chillis at functions. They're nothing like a crock pot being steel and boy do they heat up fast!

You can literally create any masterpiece with these hot pots. Thin sliced seafood, chicken, pork and varied vegetables are all on the menu! Extra spicy broth on one side - tamer broth in the other side. You name it! Just skewer your thin sliced meats, seafood and vegetables and submerge those juicy skewers inside all of that spicy bubbling Szechuan goodness!

Ingredients and spices that need to be Get to make Mike's Mongolian Shabu-Shabu Hot Pot:

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

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!

While this is in no way the end all be all guide to cooking quick and easy lunches it's very good food for thought. The hope is that will get your creative juices flowing so that you may prepare wonderful lunches for your family without needing to do too much heavy cooking in the process.

So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Speedy Mike's Mongolian Shabu-Shabu Hot Pot. Thank you very much for reading. I am sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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