Beijing hot pot. The Beijing dipping for hot pot sauce uses Chinese sesame paste as its base. Different from tahini, Chinese sesame paste uses roasted sesame seeds to create a deeper taste. It has a distinctive dark brown color and tastes quite different from tahini.
You can have Beijing hot pot using 21 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beijing hot pot
- Prepare 2 of chicken carcasses.
- Prepare 400 g of beef bones.
- It’s 2.5 L of water.
- You need 2 tbsp of goji berries.
- It’s 20 of red dates.
- You need of Salt (to taste).
- You need of choice or combination of:.
- It’s of Beef or chicken (thinly sliced).
- You need of Fish fillets (thinly sliced).
- Prepare of Prawns, squids or scallops.
- It’s of Meatballs, crab sticks, fish balls or fish cakes.
- It’s of Dumplings or wontons.
- Prepare of Tofu, bean curd skins, mushrooms, eggs.
- You need of Vermicelli noodles, glass noodles or egg noodles.
- Prepare of Bok choy, Chinese broccoli, wombok, garland chrysanthemum.
- It’s of condiments or dipping sauces:.
- It’s of Soy sauce.
- You need of Fresh chillies.
- You need of Garlic chilli sauce.
- It’s of Sesame oil.
- It’s of Chilli sauce.
Cooked in water or soup in pots made of copper, aluminium or clay are usually such food as lamb, beef, fish, shrimps, beancurd products and fresh vegetables. In Beijing, the most popular is the lamb hot pot. In a large pot with boiling water, place in dried shrimps, sliced ginger, sliced scallion and wolfberry. Heat up to a boil and ready as a soup base.
Beijing hot pot step by step
Prepare a big pot and bring water to a boil. Boil the chicken carcass and beef bones for 5 mins and discard the water. This is to remove scum..
Fill in 2.5L of water into the pot and bring it to boil. Add in goji berries and red dates, simmer for 2 hrs. Season with salt according to taste..
Once ready, transfer broth into a steamboat pot / hot pot, about half full. Place it on a portable electric stove. Add in your own combination of meat, veggies and fish. Let it boil and cook. When ready, dish out into individual serving bowls with small wire strainer or ladle. Dip cooked food into condiments and enjoy..
Repeat the same process by adding in meat, veggies and fish into the hot pot and allow to boil and cook once the first batch of cooked food has been distributed. Top up with broth when needed..
Noodles and eggs are usually added towards the end when the broth is most flavourful after cooking all the ingredients..
For the cold weather, Beijing hot pot is the favorite of local people. From the quantity and quality of Beijing Hotpot Restaurants, we may conclude how local people love it. There are basically two kinds of Peking hotpot: Mongolian and Sichuan flavors. It seamed to be a husband and wife who ran the place and they couldn't have been nicer. We felt very welcome despite a slight language barrier.
