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.
Calories 210 Calories from Fat 88
% Daily Value*
Total Fat 10 g15%
Saturated Fat 3.3 g16.7%
Trans Fat 0 g
Cholesterol 77.5 mg25.8%
Sodium 910.5 mg37.9%
Total Carbohydrates 7 g2.5%
Dietary Fiber 0.57 g2.3%
Sugars 1 g
Protein 23 g45.6%
Vitamin A 27.8% Vitamin C 24.2%
Calcium 6% Iron 10.7%
*Based on a 2000 Calorie diet