Steps to Mike's Mongolian Shabu-Shabu Hot Pot

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We hope you got insight from reading it, now let’s go back to mike's mongolian shabu-shabu hot pot recipe. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Mike's Mongolian Shabu-Shabu Hot Pot:

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

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