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New Year's Fire Pot Recipe

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 ounces boneless pork loin

    2. Boneless chicken breast 4 Ounce

    3. Fillet sole 4 Ounce

    4. 4 ounces small shrimp, peeled, deveined, and butterflied

    5. Vegetable oil 4 Cup (16 tbs)

    6. Unsalted peanuts 1/3 Cup (16 tbs)

    7. Cellophane noodles 2 Ounce

    8. 10 rectangular wonton wrappers, cut into 1/4 inch strips

    9. Napa cabbage head 1/4 , cored

    10. 4 cups packed spinach leaves

    11. 4 cups packed Watercress sprigs

    12. 4 ounces shiitake mushrooms, stemmed

    13. Fire Pot Sauce

    14. Vegetable oil 2 Tablespoon

    15. Minced ginger 2 Tablespoon

    16. Green onions 1 Cup (16 tbs) , minced

    17. 2 tablespoons hot bean paste

    18. Black beans 2 Tablespoon , salted

    19. Chili powder 1 Tablespoon

    20. 2 tablespoons Chinese rice wine or dry sherry

    21. Light soy sauce 2 Tablespoon

    22. Sugar 3 Tablespoon

    23. Salt 2 Teaspoon

    24. 1 tablespoon Asian sesame oil

    25. Chicken stock 12 Cup (16 tbs)

    Instructions Jump to Ingredients ↑

    1. Directions Cut the pork, chicken, and fish as thinly as possible into slices 1 1/2 inches wide and 2 1/2 inches long.

    2. Place each on a separate plate, with the shrimp on a fourth plate.

    3. Pour the oil into a large, heavy saucepan, deep-fryer, or wok.

    4. Add the peanuts to the cold oil and place over high heat.

    5. When the peanuts are lightly brown, remove and cool.

    6. 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.

    7. Tear the cabbage, spinach, and watercress leaves into 3-inch pieces.

    8. Slice the mushrooms.

    9. 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.

    10. Stir-fry for 10 seconds.

    11. Add all the remaining ingredients and bring to a boil; set aside.

    12. Place the fire pot on a platter.

    13. Add 1 cup of cold water to the platter.

    14. Pour the sauce in the fire pot.

    15. Place all the prepared ingredients around the fire pot.

    16. When the sauce starts boiling, each person should begin cooking and eating as desired.

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