Recipe of Quick Mike's Mongolian Shabu-Shabu Hot Pot

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

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

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Instructions 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!

Jump to: Recipe Weight Loss Tips. Before you jump to Mike's Mongolian Shabu-Shabu Hot Pot recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Mike's Mongolian Shabu-Shabu Hot Pot step by step 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.

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