Hot Pot (Huoguo)

More from this source
SF Gate

Comments

Add a comment

Ingredients

6-8 ounces per person, assortment of raw, thin-sliced beef, pork, lamb, fish, cuttlefish, shrimp, poultry, all preferably prime or choice quality

1/2 to 1 pound soft or silken tofu

1 to 2 pounds napa cabbage, cut into 2-inch segments, stems and leaf separated

1 pound spinach, tender stems attached

4 ounces bean thread noodles, soaked and drained

Cooking broth:

About 2 quarts unsalted chicken stock + water to come within 1 1/2 inches of rim of pot

4 to 6 slices ginger

2 green onions

1 head cured mustard green (suancai)

Dipping sauce (see recipes)

Equipment:

1 to 1 1/2 gallon, 3- to 4-inch deep pot or wok, or 1 large electric fry pan or wok

1 tabletop burner (if not using electric appliance)

8- to 12-ounce soup or rice bowls, 1 per guest

Small plates, 1 per guest (optional)

Wire ladles, 1 per guest (optional)

Wooden chopsticks, 1 pair per guest

Soup spoons, 1 per guest

You might also like

Chickpea Hot Pot Recipe
101 Cookbooks
Beef Sukiyaki Hot Pot (Nabe) Recipe
White On Rice Couple
Goa Curry Mussels Hot Pot Recipe
Food Republic
Asian Hot Pot
Real Simple
Chinese Clay Pot Rice Recipe
Steamy Kitchen
Clay-Pot Miso Chicken
Epicurious
Chinese Hot Pots
A Spicy Perspective
Chinese No-Clay-Pot Chicken Casserole
The Kitchn
Chinese Hot Pot
Use Real Butter
Taiwanese Hot Pot
Just One Cookbook