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Mouthwatering Flavors

of Hotpots

Hotpot Recipes from All Over Asia

BY

Nadia Santa

Copyright 2021 Nadia Santa

License Notes

This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law.

The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents

Introduction

As you already know, this cookbook is all about the different types of hotpots from Asian countries; it also shows how people from these places are making this dish.

It is just a hotpot, and it is all the same; it is also just a simple dish, but that's where you are wrong. Hotpots are more than just a dish; it is also an ultimate experience from other countries that you can try and share with your friends and families without spending too much. Plus, you do not have to go to Asian countries anymore to experience it because we already made a book just for you!

Whether you are a meat lover, a seafood lover, a vegetarian there is a perfect recipe just for you in this cookbook. This book contains the best 50 hotpot recipes in different places, so; you do not have to search for them anymore. Do not worry about the fats that you will gain after eating these mouthwatering dishes, ok? So, what are you still waiting for? Let us now visit our first country and start cooking!

Mongolia

Traditional Mongolian Hotpot

So, let's start our hotpot journey where it all begins. Hotpot is said to have originated from Mongolia 800-900 years ago, then it just subsequently spread like fire throughout China.

So, for our first dish, we will start it off with the traditional Mongolian hotpot. This hotpot is one of the simple dishes of Mongolia, but the flavor that it offers is one of the best. So, let's start, shall we?

Serving Size: 2 4

Cooking Time: 30 40 Minutes

Pieces of equipment:

• Chopping board
• Knife
• Serving plate
• Large bowl
• Large cooking pot

Ingredients:

• 8 cups of chicken stock
• 1 Kilo of lamb meat
• 3 Pieces of bean curd (Tofu)1 Tablespoon of soy sauce
• Cup of slices of ginger
• Cup of chopped spring onions
• Kilo of Chinese cabbage
• 2 Packs of rice noodles
• 1 Tablespoon of pepper
• 2 teaspoons of salt

Instructions:

o make this dish, you will first have to cut the lamb meat into thin rectangular sizes, then wash it and arrange it into a serving plate.

Next, cut the bean curd into 1-inch cubes and then put it into a large bowl.

Then wash and drain the vegetables. Cut the Chinese cabbage into thin slices, then put it into another large bowl.

To make the broth, put the chicken stock into a large cooking pot, add some soy sauce, and then drop some ginger. Let it boil for 30 minutes, do not forget to remove the scum that will form at the top of the broth.

Next step is to prepare the dining table. Put your electric hot pot at the center of the dining table, then put serving bowls, cooking chopsticks, and tongs on the side. Put all the ingredients at the table, and you are good to go; we mean feast.

Gently transfer the broth into your fondue pot (Electric hot pot), then put some salt and pepper, then the vegetables in it; using your chopsticks, pick some lamb meat and submerge it into the hot pot for 20 30 seconds.

Take the meat out of the broth, then dip it into your desired dipping sauce. You are free to get vegetables also.

When the meat is consumed, keep the broth warm, cook the noodles, and then ladle it into individual bowls. Sprinkle some spring onions on top of each soup bowl, then serve at the end of the meal. Serve warm and enjoy!

Mongolian Shabu-Shabu Hotpot

Our next hotpot is shabu-shabu but with a Mongolian twist into it. This dish is made traditionally with mutton (Lamb) slices, but we will use beef slices for this recipe. So, let's make this hotpot already?

Serving Size: 3 - 4

Cooking Time: 1 Hour and 25 Minutes

Pieces of equipment:

• Large stockpot
• Bowls
• Chopping board
• Knife
• Fondue pot or Electric hot pot
• Serving bowls
• Cooking chopsticks
• Tongs

Ingredients:

Broth:

• 10 cups of water
• Kilo of beef bones
• Kilo of chicken bones

Main Ingredients:

• 1 Kilo of thin chicken meat slices
• 1 Kilo of thin beef slices
• 1 Kilo of shrimps (Peeled and deveined)
• Cup of chopped chili peppers
• 3 Tablespoons of chili paste
• 1 Tablespoon of black pepper
• 1 teaspoon of chili powder
• Cup of minced garlic
• Cup of slices of ginger
• Cup of chopped onions
• 1 teaspoon of Chinese 5 spices
• 2 Pieces of daikon radish
• 1 Tablespoon of fish sauce
• 2 Tablespoons of soy sauce
• 4 Tablespoons of brown sugar
• Cup of chopped jalapeos
• 3 Pieces of star anise
• 1 Pack of shiitake mushrooms
• Kilo of Bok choy (Chinese cabbage)
• Kilo of broccoli
• Cup of chopped coriander
• Cup of chopped basil
• Cup of chopped lemongrass

Instructions:

The first step in making this dish is to make the broth. Add the 5 cups of water into a large stockpot, add the beef bones, and cook for at least 1 hour. In another large stockpot, add the last cups of water in it, then submerge the chicken bones in it, let it cook for at least 30 minutes.

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