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  Dried mushrooms 2 Ounce (1 Package)
  Beef flank steak 1 Pound
  Sesame oil/Cooking oil 1⁄2 Cup (8 tbs)
  Garlic salt 1 1⁄4 Teaspoon
  Shrimp 1 Pound, shelled deveined (Fresh/Frozen)
  White fish 1⁄2 Pound (Fresh/Frozen)
  Spinach 2 Cup (32 tbs)
  Chinese cabbage 1
  Chicken broth 6 Cup (96 tbs)
  Bamboo shoots/5 ounce can bamboo shoots, drained 4 Ounce, cut up
  Noodles 1 Cup (16 tbs)

Soak mushrooms in water according to package directions.
Partially freeze beef.
Slice beef across the grain into 1/4 inch-wide strips.
Combine oil and garlic salt; marinate meat in oil mixture for a few hours.
Drain well.
Thaw shrimp, if frozen.
Sprinkle shrimp with 1 teaspoon salt.
Let stand 10 minutes; rinse.
Thaw fish, if frozen.
Cut fish into 1/2 inch cubes; sprinkle lightly with salt.
Cut fresh spinach and Chinese cabbage into 2-inch-wide strips; halve strips crosswise.
Pour broth into firepot till about half full; heat to boiling according to firepot manufacturer's directions.
Arrange all of the meats and vegetables in Oriental cooking baskets, or spear with fondue forks; cook in hot broth till done.

Recipe Summary

Side Dish

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Hot Fire Pot Recipe