Mongolian Fire Pot
|Pork shoulder bone||1 Pound (1 Piece)|
|Water||8 Cup (128 tbs)|
|Beef flank steak||2 Pound (Frozen)|
|Bean curd square||2 (3 Inch)|
|Chinese cabbage||1 Pound|
|Bean noodles||2 Ounce|
|Hot water||3 Cup (48 tbs)|
|Sha cha sauce||6 Tablespoon|
|Soy sauce||9 Tablespoon|
|Green onions||6 , chopped|
|Lard/Vegetable oil||1 Tablespoon|
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.