Hot Pot is one of my favorite winter meals. It’s great for groups and potlucks, or great for anyone who doesn’t know how to cook or just doesn’t have the time. Here’s what you need:

1. A Hot Pot: these are usually electric and need to be plugged in. They keep the liquid hot throughout the meal. You can get ones that have different heat settings. This one also has a divider in the middle so you can have two different liquids to cook in.

hot pot

2. Liquid: It can be as simple as water. You can go one step up with stock or broth. You can also spice it up with red chillies and Szechuan peppercorns. You can flavor it any way you like.

3. No Work Ingredients:

a. Buy sliced meats, any kind you want, beef, chicken, pork, lamb, etc. The ones made for hot pot are sliced ultra thin and are usually more fatty. (Picture is beef left, pork right.)

meat

b. Fish balls, cuttlefish balls, fish balls with meat centers, beef balls, shrimp balls, there’s tons available. On the right, the long pieces are a new kind of fish dumplings from Taiwan.
fish dumplings, cuttlefish balls, and meat filled fish ball

c. fish cake
fish cake

d. Shrimp and Squid. My mom bought the ones that were cleaned and cut already.

squid

e. Mung Bean Noodle and/or rice cakes.

4. Just a little work ingredients:

a. Enoki Mushrooms, Beech Mushrooms, Corn, and Chinese Cabbage just have to be cleaned and cut.

corn and Chinese Cabbage

mushrooms

b. Slice the Tofu.

tofu

5. Taro is the most work but so so worth it. It must be peeled, cut, and deep fried. If you do not fry it, they will fall apart and make the liquid starchy and murky.
taro fried taro

6. Sauce: My mom makes sauce with crushed canned tomatoes, fermented chili bean curd, sa cha sauce, soy sauce, white vinegar, sugar, and garlic. You can make it any way you like.
sauce

I’m sure there are at least 20 more ingredient options not mentioned here. Hot Pot is all about putting in whatever you like.
posted by jessica at 11:53 PM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.