Do You Make These Simple Mistakes In Mike's Mongolian Shabu-Shabu Hot Pot

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We hope you got benefit 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 achieve it.

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

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