Mongolian Hot Pot, Beijing-style
Mongolian Hot Pot Beijing-style Recipe with Lamb, Shrimp, and Spices
Introduction
Mongolian Hot Pot, Beijing-style, is a traditional Chinese dish that is perfect for sharing with friends and family. This hot pot recipe features thinly sliced lean boneless leg of lamb cooked in a flavorful broth at the table. Diners can customize their own dipping sauces and enjoy the interactive experience of cooking their own meat.
History
Hot pot cooking has a long history in China, dating back to the Tang Dynasty. The Beijing-style hot pot is known for its rich and flavorful broth, which is typically made with lamb or beef. This style of hot pot is popular in northern China, where the winters are cold and hot pot meals are a comforting and warming tradition.
Ingredients
For the dips
Cooking utensil
- a charcoal-burning fire pot for cooking at the table.
How to prepare
- Cut the mutton into thin slices, approximately 2.5 inches by 1 inch. It is easier to slice when partially frozen. Place the slices on individual serving dishes. Arrange the dips and side dishes in bowls.
- Fill the fire pot halfway with boiling water. Add the sliced scallion, ginger, mutton tail fat, and a small amount of soy sauce. Cover the pot tightly with a lid. Fill the chimney with burning charcoal and bring the stock to a boil.
- To enjoy, each diner can create their own sauce by combining the condiments and seasonings. Then, they can cook the mutton slices in the boiling stock for a few seconds until the meat turns pinkish-white. Finally, the meat can be dipped into the sauce. The recommended accompaniment for the meat is shaobing, which are Chinese baked sesame cakes.
Variations
- Substitute beef or chicken for the lamb
- Add different vegetables such as sliced lotus root, water chestnuts, or bamboo shoots
- Use different dipping sauces such as hoisin sauce, chili sauce, or peanut sauce
Cooking Tips & Tricks
Partially freezing the meat before slicing will make it easier to cut into thin slices.
- Make sure to have all the dipping sauces and side dishes prepared and ready to go before starting the hot pot.
- Keep an eye on the charcoal fire pot to ensure that the broth stays hot throughout the meal.
Serving Suggestions
Serve the hot pot with steamed rice, Chinese noodles, or steamed buns to soak up the flavorful broth. Fresh vegetables such as bok choy, mushrooms, and bean sprouts can also be added to the hot pot for extra nutrition and flavor.
Cooking Techniques
The key to a successful hot pot meal is to keep the broth simmering at the table throughout the meal. Diners can cook their meat and vegetables in the broth to their desired level of doneness, then dip them in their favorite sauces before eating.
Ingredient Substitutions
If you are unable to find lamb, you can use beef, chicken, or pork instead. You can also customize the dipping sauces to suit your taste preferences by adding or omitting ingredients as desired.
Make Ahead Tips
You can prepare the dipping sauces and side dishes ahead of time to save time on the day of the meal. The meat should be sliced just before cooking to ensure freshness and flavor.
Presentation Ideas
Serve the hot pot in a traditional Chinese fire pot at the center of the table, surrounded by bowls of dipping sauces and side dishes. Garnish with fresh herbs and sliced scallions for a beautiful presentation.
Pairing Recommendations
Pair the hot pot with a light and refreshing Chinese green tea or a cold beer to complement the rich and savory flavors of the dish. Fresh fruit or a light dessert such as almond jelly or red bean soup can be served as a sweet ending to the meal.
Storage and Reheating Instructions
Leftover hot pot broth can be stored in the refrigerator for up to 3 days. Reheat the broth on the stovetop until simmering before adding any leftover meat or vegetables. Leftover dipping sauces can be stored in the refrigerator for up to 1 week.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 5g per serving
Fats
Total Fat: 10g per serving
Saturated Fat: 3g per serving
Proteins
Protein: 25g per serving
Vitamins and minerals
Iron: 15% of the daily recommended intake per serving
Vitamin B12: 30% of the daily recommended intake per serving
Alergens
Contains soy and sesame
Summary
This Mongolian Hot Pot recipe is a good source of protein and iron, with a moderate amount of fat and calories per serving. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.
Summary
Mongolian Hot Pot, Beijing-style, is a delicious and interactive meal that is perfect for sharing with loved ones. With a rich and flavorful broth, tender slices of meat, and a variety of dipping sauces and side dishes, this hot pot recipe is sure to impress your guests and become a new favorite in your culinary repertoire. Enjoy the experience of cooking and eating together with this traditional Chinese dish.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Mongolian Hot Pot, Beijing-style. It was a cold winter day, and I was flipping through a cooking magazine that my dear friend had lent me. As I scanned the pages, my eyes landed on a vibrant photo of a steaming pot filled with an array of fresh vegetables, thinly sliced meats, and fragrant broth. Instantly, I knew I had to learn how to make this traditional Chinese dish.
I called up my friend and asked her where she had gotten the recipe. She told me that she had learned it from her grandmother, who had passed it down through generations. With her permission, I copied down the recipe and set out to gather all the necessary ingredients.
The next day, I ventured to the local Asian market to pick up the unique ingredients required for the Mongolian Hot Pot. I carefully selected each item, from the thinly sliced beef and lamb to the variety of mushrooms, tofu, and leafy greens. I also purchased the special blend of spices and seasonings needed to create the flavorful broth.
Back at home, I cleared off my kitchen counter and set out all the ingredients in neat rows. I followed the recipe instructions, first preparing the broth by simmering the spices and seasonings in a large pot of water. As the fragrant aroma filled the air, I felt a sense of anticipation building inside me.
Once the broth was ready, I arranged the sliced meats and vegetables on a platter, ready to be cooked in the bubbling pot. I set up a portable stovetop at the center of my dining table and placed the pot filled with broth on top. I invited my family to gather around as I demonstrated how to cook the ingredients in the hot pot.
I explained that each person would have their own individual bowl of dipping sauce, which they could customize with garlic, chili sauce, soy sauce, and vinegar. I showed them how to cook the meats and vegetables in the simmering broth, using chopsticks to fish out the cooked items and dip them into their personal sauce.
As we sat around the table, chatting and laughing, I watched with joy as my loved ones savored each bite of the Mongolian Hot Pot. The combination of tender meats, fresh vegetables, and flavorful broth created a delicious and interactive dining experience that brought us closer together.
After the meal, my family showered me with compliments, praising my cooking skills and thanking me for introducing them to such a wonderful dish. I beamed with pride, knowing that I had successfully recreated a traditional Chinese recipe that had been passed down through generations.
Since that day, Mongolian Hot Pot, Beijing-style has become a staple in my cooking repertoire. I often host dinner parties where I serve this comforting and delicious dish to friends and family, sharing the story of how I first learned to make it and the joy it brings me to share it with others.
As I continue to explore new recipes and cooking techniques, I am grateful for the opportunity to learn from different cultures and traditions. Each dish I create tells a story and connects me to the past, reminding me of the importance of sharing food with those we love. And for that, I will always be grateful.
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