Chinese Fire Pot With Assorted Meats And Vegetables
|Fresh shrimps||1 Pound|
|London broil||1 Pound (Any Other Thick Steak)|
|Whole boned skinned chicken breast/Chicken cutlet||1|
|Dried chinese mushrooms||16|
|Bean thread||1⁄4 Pound|
|Bean curd||12 Ounce (Three 4 Ounce Cake)|
|Chinese cabbage||1⁄2 Pound|
|Chicken broth||3 Cup (48 tbs)|
|Light soy sauce||1 Teaspoon|
|Vinegar||1 Teaspoon (Use Chinese Chin Kiang)|
|Fermented bean curd||1 Teaspoon, mashed|
|Barbecue sauce||1 Teaspoon|
|Chili paste garlic||1 Teaspoon|
|Hoisin sauce||1 Teaspoon|
|Oyster sauce||1 Teaspoon|
Shell and devein the shrimps.
Rinse with cold water.
Cut each horizontally into two thin slices.
Arrange nicely on a plate.
Cut the beef and chicken into thin slices.
Arrange on separate plates.
Soak the Chinese mushrooms in hot water for about 15 minutes.
Cut off and discard the stems.
Cut large ones in half.
Soak the bean thread in hot water for about 10 minutes.
Then cut into 3 inch long sections.
Cut the bean curd and Chinese cabbage into inch long pieces.
In a large pot, boil the chicken broth and the liquid used to soak the mushrooms.
When the broth boils, pour it into the fire pot.
Ask each individual to beat an egg in his or her own rice bowl.
Then scoop in a little (about 1 tsp) sauce from each serving cup and beat together with the egg to make the sauce dip.
With chopsticks take whatever ingredient you want from the platter and swish it in the boiling broth.
When the food is cooked (less than 1/2 minute usually ), take it out and dip it into the sauce and eat.