Beijing hot pot. Beijing Hot Pot has brought the Beijing style of hot pot to Portland. As we know, Beijing Hot Pot is the only authentic one in Portland metro area. Specialties - the handmade noodle, dumpling (pot sticker), and shrimp balls.

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. For the cold weather, Beijing hot pot is the favorite of local people. You can have Beijing hot pot using 21 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beijing hot pot

Prepare 2 of chicken carcasses.
It's 400 g of beef bones.
Prepare 2.5 L of water.
Prepare 2 tbsp of goji berries.
You need 20 of red dates.
You need of Salt (to taste).
You need of choice or combination of:.
You need of Beef or chicken (thinly sliced).
Prepare of Fish fillets (thinly sliced).
You need of Prawns, squids or scallops.
Prepare of Meatballs, crab sticks, fish balls or fish cakes.
You need of Dumplings or wontons.
Prepare of Tofu, bean curd skins, mushrooms, eggs.
It's of Vermicelli noodles, glass noodles or egg noodles.
Prepare of Bok choy, Chinese broccoli, wombok, garland chrysanthemum.
You need of condiments or dipping sauces:.
You need of Soy sauce.
You need of Fresh chillies.
Prepare of Garlic chilli sauce.
You need of Sesame oil.
It's of Chilli sauce.

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. The staple of both types of hotpot is lamb. Dip the meat first in boiling hot pot for a few seconds (sort of like Shabu-shabu) then transfer to dip Beijing style sauce.

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..

Check out Chef Bao's Beijing hot pot recipe to make this classic dish at home! Plus, a tasty Shaobing ( Chinese flatbread) recipe t. Hot pot is renown in Beijing, although it originated in Mongolia. It is said that Mongols were called to battle back in the day and the cook realized he didn't have time to roast the meat. He decided to throw the raw mutton in a cauldron of boiling water and hence Hot pot was born.