New Year's Fire Pot
|Boneless pork loin||4 Ounce|
|Boneless chicken breast||4 Ounce|
|Sole fillet||4 Ounce|
|Small shrimp||4 Ounce, peeled, deveined, and butterflied|
|Vegetable oil||4 Cup (64 tbs)|
|Unsalted peanuts||1⁄3 Cup (5.33 tbs)|
|Cellophane noodles||2 Ounce|
|Wonton wrappers||10 (Rectangular Shaped)|
|Napa cabbage head||1⁄4 , cored|
|Spinach leaves||4 Cup (64 tbs) (Packed)|
|Watercress sprigs||4 Cup (64 tbs) (Packed)|
|Shiitake mushrooms||4 Ounce, stemmed|
|For fire pot sauce|
|Vegetable oil||2 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Minced green onions||1 Cup (16 tbs)|
|Hot bean paste||2 Tablespoon|
|Mashed salted black beans||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Chinese rice wine/Dry sherry||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Chicken stock||12 Cup (192 tbs)|
Cut the pork, chicken, and fish as thinly as possible into slices 1 1/2 inches wide and 2 1/2 inches long.
Place each on a separate plate, with the shrimp on a fourth plate.
Pour the oil into a large, heavy saucepan, deep-fryer, or wok.
Add the peanuts to the cold oil and place over high heat.
When the peanuts are lightly brown, remove and cool.
Deep-fry cellophane noodles and wonton wrappers separately in 300°F to 325°F oil (almost smoking) until they each puff up and become crisp, about 1 minute each; remove with a slotted utensil and drain on paper towels.
Tear the cabbage, spinach, and watercress leaves into 3-inch pieces.
Slice the mushrooms.
To make the sauce: Heat the vegetable oil in a small saute pan or wok over medium heat and add ginger, green onions, hot bean paste, and black beans.
Stir-fry for 10 seconds.
Add all the remaining ingredients and bring to a boil; set aside.
Place the fire pot on a platter.
Add 1 cup of cold water to the platter.
Pour the sauce in the fire pot.
Place all the prepared ingredients around the fire pot.
When the sauce starts boiling, each person should begin cooking and eating as desired.