Shuan Yang Rou (Mongolian Firepot Feast)

Submitted by Member 610488

"Hot pot is a very popular dish in Beijing and is primarily eaten in winter, when cold winds blow down from Mongolia. It is also a popular Chinese New Year dish. Traditionally, diners start with meat first and then move on to the vegetables. As the dinner progresses, the ingredients add more and more flavor to the broth. Instead of the noodles, the firepot can also be served with steamed buns or dumplings. This recipe does require the use of a tabletop burner to keep the stock at or near a constant simmer."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• Broth

• 1419.54 ml beef broth
• 2 scallions, chopped in 2 inch pieces
• 1 garlic clove, sliced into slivers lengthwise
• 118.29 ml shaoxing wine or 118.29 ml red wine

• Meat

• 907.18 907.18 g beef or 907.18 g pork, very thinly sliced
• 85.04 g cellophane noodles (optional)

• Vegetables

• 226.79 g bok choy, cut into slices
• 113.39 g shiitake mushroom, sliced
• 113.39 g spinach, washed and drained

• Dipping Sauces

• 236.59 ml hoisin sauce
• 236.59 ml soy sauce

directions

1. Partially freeze the meat to make thin slicing easier.
2. Prepare vegetable platter in advance and chill.
3. Prepare meat platter in advance and chill.
4. When ready to dine, bring stock, scallions, garlic, and wine to a simmer over low heat on a tabletop burner or in a traditional Chinese hot pot. Place in the middle of the table.
5. Pour hot water over cellophane noodles and let soak for 30 minutes. Drain and place in a bowl.
6. Lay sliced meat platter on table. Lay prepared vegetables platter on table.
7. In various small bowls, place each of your chosen dipping sauces. Place bowls on table around simmering broth.
8. Each guest gets a bowl, a small plate, chopsticks and a spoon. Sometimes small individual strainers are used as well as chopsticks for dipping or to fish out morsels that fall into the pot.
9. NOTE: In addition to the lamb, beef or pork, shrimp, shelled and deveined, oysters, mussels or clams, shucked, and tofu, cut in 1" cubes may be added depending on taste and interest. You may also use a mixture of any of the above.
10. NOTE: In addition to the bok choy, shiitake mushrooms, and the spinach, snow peas, sprouts, bamboo shoots may be added depending on taste and interest. You may also use a mixture of any of the above or any other vegetable you wish.
11. NOTE: In addition to the soy sauce and hoisin sauce, Chinese hot mustard, oyster sauce, sesame oil, and rice or Chinese brown vinegar may be added depending on taste and interest. You may also use a mixture of any of the above.
12. HOW TO DINE HOT-POT STYLE: First pick up some meat with the chopsticks and swish it around in the hot broth until cooked through, about 1-2 minutes. Dip meat in some of the sauce and eat. Alternatively, place a little of various sauces of your choice in your bowl, mix them together to taste, and dip the meat in this. About halfway through the dining, add the noodles to the broth to simmer. Dip the vegetables in the broth and proceed as with the meat. Finally, spoon some of the broth and noodles into your bowl and drink as a soup.