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!
Ingredients
1 (1-lb.) pork shoulder bone
6 to 8 cups water
1 teaspoon salt
1 lb. fresh shrimp
2 lbs. beef flank steak, partially frozen
2 (3-inch) squares Bean Curd
1 tomato 1/2 lb. fresh spinach
1 lb. Chinese cabbage
2 oz. bean noodles
3 cups hot water
6 tablespoons sha cha sauce
9 tablespoons soy sauce
1-1/2 teaspoons salt
6 green onions, chopped in 1-inch lengths
1 tablespoon lard or vegetable oil
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.
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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