Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. Each person can mix and match them as they like. As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish.įor the condiments: Create a “dipping sauce station” with any of the condiments, along with a bunch of small plates and bowls. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). Place the pot on a portable butane burner and bring to a boil over high heat.įor the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Add the chili oil to one side of the pot. Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Skim off any dark proteins and fat, then lightly season with salt. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Drain and rinse the bones and clean the pot of any residue. Add the bones to the pot and boil until the water darkens and there’s a lot of foam on the surface, about 8 minutes. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. One 8-ounce package fish tofu or one 12-ounce package extra-firm tofu (cut the regular tofu into 1/2-inch slices)Ĭondiments (pick whichever ones you like):Ģ tablespoons Chinese BBQ sauce, such as Bullheadįor the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. 2 pounds (or 2 each) pork leg bones, cut into 2-inch piecesġ carrot, peeled and cut into 1-inch chunksġ ear corn, husks and silks removed and cut into 1-inch piecesġ small daikon (about 1/2 pound), peeled and cut into 1-inch chunksġ pound thinly sliced beef (see Cook’s Note)ġ pound of any white-fleshed fish, such as flounder, cod, haddock, etc., cut into 1-inch cubesġ/2 pound Napa cabbage, cut into bite-size piecesġ large Yukon gold or russet potato, peeled and cut into 1/2-inch slicesġ small pumpkin, halved, seeded and cut into 1/2-inch slices
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