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If you are having problem recently in the kitchen when it comes to getting your food perfect, you are not alone. Lots of people have natural cooking ability however not quite enough expertise to cook with excellence. This Mike's Mongolian Shabu-Shabu Hot Pot recipe is a good start, easy to prepare as well as tasty.

You need ● For The Proteins:.
Prepare Thin Sliced Raw Chicken [I use thigh meat].
Use Raw Thin Sliced Beef.
You need to prepare Raw Shrimp Or Scallops.
You need to prepare ● For The Beef & Chicken Broths:.
Use Beef Stock.
You need Chicken Stock.
You need to prepare Seafood Stock.
Prepare Vegetable Stock.
Provide Fresh Thai Chilie Peppers.
You need to prepare Sichuan Pi Xian Hot Bean Chilie Paste.
Prepare Sichuan Dried Red Peppercorn Blend.
You need to prepare Gochujang Roasted Hot Pepper Paste.
Prepare Dried Scorpion Chiles.
Prepare Dried Red Thai Peppers.
Prepare Red Pepper Flakes.
You need Fresh Garlic [smashed - divided].
Prepare 2" Chunks Fresh Ginger.
You need to prepare Leaves of Fresh Cilantro.
You need Chinese 5 Spice [per side].
You need to prepare Leaves of Thai Basil.
Prepare 2" Chunks Diakon Radishes.
Provide Fine Minced Lemon Grass.
You need Fish Sauce.
Provide Soy Sauce.
You need Brown Sugar [optional].
You need to prepare Jalapeños.
You need Star Anise.
You need to prepare ● For The Vegetables:.
Use White Onions [quartered].
Use Fresh Whole Mushrooms.
You need Fresh Chinese Cabbage [bok choy - quartered].
Use Fresh Broccoli.
You need to prepare ● For The Kitchen Equipment:.
Use Mongolian Shabu-Shabu Hot Pot.
Provide Wooden Or Metal Scewers.

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..
Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
Szechuan Peppercorns as desired..
Chop your herbs and vegetables and gather your seasonings..
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!.
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..
Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
Feed your desired vegetables on to separate skewers as well..
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..
Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.

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