Mongolian Fire Pot Recipe

Mongolian Fire Pot is a yummy and delicious dish that definitely brings a Chinese look to your dining table. This yummy noodle dish has also got an amazing flavor when eaten with the shrimps, pork, beef , tofu and sauce. Just try this flexible and delicious Mongolian Fire Pot!

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Pork shoulder bone1 Pound (1 Piece)
 Water8 Cup (128 tbs)
 Shrimp1 Pound
 Beef flank steak2 Pound (Frozen)
 Bean curd square2 (3 Inch)
 Tomato1
 Chinese cabbage1 Pound
 Bean noodles2 Ounce
 Hot water3 Cup (48 tbs)
 Sha cha sauce6 Tablespoon
 Soy sauce9 Tablespoon
 Salt1⁄2 Teaspoon
 Green onions6 , chopped
 Lard/Vegetable oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3788 Calories from Fat 1580

% Daily Value*

Total Fat 175 g269.8%

Saturated Fat 60.1 g300.6%

Trans Fat 0 g

Cholesterol 1395.6 mg

Sodium 16389.4 mg682.9%

Total Carbohydrates 133 g44.3%

Dietary Fiber 10.3 g41.3%

Sugars 17.9 g

Protein 410 g819.9%

Vitamin A 499.8% Vitamin C 436.1%

Calcium 107.8% Iron 192.7%

*Based on a 2000 Calorie diet

Directions

Put pork shoulder bone in a saucepan half full of water.
Cover and bring to a boil over medium-high heat.
Reduce heat to low, add salt and simmer 2 hours.
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Cut shrimp along outside curve without cutting all the way through.
Open each shrimp to form a butterfly.
Cut partially frozen steak across grain into paper-thin slices.
Arrange shrimp and steak on a platter.
Dice bean curd and tomato into 1-inch cubes.
Arrange bean curd on a small platter.
Set tomato aside.
Wash spinach and Chinese cabbage and cut into bite-size pieces.
Arrange on small platters.
Soak bean noodles in 3 cups hot water 15 minutes.
Drain and arrange softened noodles on a plate.
Mix sha cha sauce and soy sauce.
Spoon into 6 small bowls; set aside.
Pour liquid from pork bone into fire pot, electric wok or fondue pot and bring to a boil.
Add green onions, lard or oil and tomato cubes.
Bring to a second boil.
Reduce heat to medium.
Arrange plates of raw flank steak, shrimp, Chinese cabbage, spinach, bean curd and bean noodles around fire pot.
With chopsticks or a fondue fork each person drops several pieces of meat, shrimp or vegetables into simmering broth, removes each piece when done as desired, and dips it into the sauce.
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