Hot Fire Pot Recipe
Ingredients
| 1 2-ounce package dried mushrooms | ||
| Beef flank steak | 1 pound | |
| 1/2 cup sesame oil or cooking oil | ||
| Garlic salt | 1/4 Teaspoon | |
| Frozen shrimp | 1 pound, deveined | |
| White fish | 1/2 pound, frozen | |
| Spinach | 2 Cup (16 tbs) | |
| 1 head Chinese cabbage | ||
| Chicken broth | 6 Cup (16 tbs) | |
| Bamboo shoots | 4 Ounce, drained | |
| Hong Kong Dip | ||
| 1 cup fine noodles | ||
Directions
Soak mushrooms in water according to package directions.
Partially freeze beef.
Slice beef across the grain into 1/4 inch-wide strips.
Combine oil and garlic salt; marinate meat in oil mixture for a few hours.
Drain well.
Thaw shrimp, if frozen.
Sprinkle shrimp with 1 teaspoon salt.
Let stand 10 minutes; rinse.
Thaw fish, if frozen.
Cut fish into 1/2 inch cubes; sprinkle lightly with salt.
Cut fresh spinach and Chinese cabbage into 2-inch-wide strips; halve strips crosswise.
Pour broth into firepot till about half full; heat to boiling according to firepot manufacturer's directions.
Arrange all of the meats and vegetables in Oriental cooking baskets, or spear with fondue forks; cook in hot broth till done.
Partially freeze beef.
Slice beef across the grain into 1/4 inch-wide strips.
Combine oil and garlic salt; marinate meat in oil mixture for a few hours.
Drain well.
Thaw shrimp, if frozen.
Sprinkle shrimp with 1 teaspoon salt.
Let stand 10 minutes; rinse.
Thaw fish, if frozen.
Cut fish into 1/2 inch cubes; sprinkle lightly with salt.
Cut fresh spinach and Chinese cabbage into 2-inch-wide strips; halve strips crosswise.
Pour broth into firepot till about half full; heat to boiling according to firepot manufacturer's directions.
Arrange all of the meats and vegetables in Oriental cooking baskets, or spear with fondue forks; cook in hot broth till done.
Chef
