Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's mongolian shabu-shabu hot pot. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Today I am having Shabu Shabu/ hot pot at home thanks for watching and don't forget to like and subscribe. Follow me on social media: Instagram. Original Little Sheep Mongolian Hot Pot recipes.

Mike's Mongolian Shabu-Shabu Hot Pot is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Mike's Mongolian Shabu-Shabu Hot Pot is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you cook that.

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

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

As well as having a great sounding name (say Shah-boo Shah-boo), Shabu-Shabu is a fun, sociable and. Featured Best Selling Alphabetically: A-Z Alphabetically: Z-A Price: Low to High Price: High to Low Date: New to Old Date: Old to New. Shabu-shabu is a Japanese hotpot dish where meat slices and vegetables are boiled in a broth. While the Chinese may call it steamboat, the Japanese actually named the dish after the sounds that the ingredients make when they're swishing and swooshing beneath the surface of the boiling soup.

Steps 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!

Japanese Shabu-shabu is a really fun way to enjoy a meal. Shabu-shabu literally means swish-swish, the sound the food makes as Korean Beef Hot Pot! I tried my best to make this recipe with common ingredients that you can find at any regular grocery stores as possible, so hopefully this recipe is helpful! This pot is designed for making shabu-shabu, a traditional Japanese hot pot, where thin slices of meat and various vegetables are cooked at the table-top by dipping in hot broth. With its attractive hammered aluminum design, and included lid, this pot is perfect for all varieties of hot pot dishes.

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