Mouthwatering Flavors of Hotpots: Hotpot Recipes from All Over Asia by Santa Nadia

Author:Santa, Nadia [Santa, Nadia]
Language: eng
Format: epub
Published: 2021-07-30T00:00:00+00:00

½ Kilo of Napa cabbage

1 Pack of egg noodles

Dipping Sauce:

½ Cup of fermented bean curd

¼ Cup of minced garlic

¼ Cup of red chili paste

3 Teaspoons of lime juice

3 Tablespoons of sugar

1 Tablespoon of soy sauce

Instructions:

First, you have to marinate the goat meat; you can do this by cutting the goat meat and skin into chunks. Wash the goat chunks and proceed to the next step.

Put all the chunks into a large pot, add some ginger, lemongrass, salt, and rice wine into it and simmer for 5 – 10 minutes.

Once done, drain it from the pot, rinse the goat chunks with cold water, and then set it aside to cool down.

When the chunks are ready, marinate them with fermented bean curd, sugar, minced garlic, onions, chili oil, rice wine, and MSG. You can never go wrong with MSG, just kidding.

Mix it all and add some vegetable oil to it, put it into a bowl. Set it aside for 24 hours and let the flavors do their work.

When the 24 hours is over, our next step is to make the broth: in a large pot, put the washed pork bones in it and add some water, yellow onions, salt, ginger, and sugar and let it simmer for 1 hour and 30 minutes.

While waiting, you can now start preparing the other ingredients. Chop and discard the bottom part of the shiitake mushrooms, put the upper portion of it into a bowl, soak it in warm water, and set it aside for 30 minutes – 1 hour.

In another bowl, soak the cherry jubilee in warm water and set it aside for 30 minutes.

Peel the lotus root, then slice it into thin circles. Put it into a small bowl, add some salt and warm water into it and let it soak for 30 minutes.

Peel the taro root and cut it into chunks, then fry it until it becomes crisp.

Cut the tofu into bite-size squares and fry it into the same wok that you used to fry the taro root.

Going back to our broth, uncover it and skim off the foam at the top to not mix into the broth. Add the chicken and vegetables broth and let it simmer again for another 1 hour.

While waiting, we can now start preparing our dipping sauce. Mix the sugar, garlic, chili paste, and lime juice in a small bowl until it all blends well.

Add the fermented bean curd and the soy sauce and remix it. Adjust it according to your taste buds.

Once the 1 hour is already over, filter it and set aside the broth. Next is to prepare the dining table and add the electric hot pot at the center.

Pour some oil into the hot pot and wait for 30 seconds. Once it is ready, add the garlic and the onions in it until you can smell its fragrant. Add the marinated goat meat and remix it.

Add the broth into the hot pot and put some lemongrass in it; simmer it for another 30 minutes over medium-low heat.

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