Classic Hot Pot

Name: Classic Hot Pot
Total time: 42 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 150 g Shiitake Mushrooms; 1 l Chicken Stock; 2 tbsp Shaoxing Rice Wine; 3 tbsp Light Soy Sauce; 20 g Ginger; 4 pcs Garlic; 2 pcs Scallion; 6 pcs Dried Chili; 1 tsp Sichuan Peppercorns; 0.5 tsp White Pepper; 1 tsp Sesame Oil; 300 g Beef Ribeye; 300 g Napa Cabbage; 250 g Firm Tofu; 200 g Fresh Udon; 2 tsp Chili Oil; 10 g Cilantro

A bubbling feast of fragrant broth, tender slices, and crisp vegetables for dipping and sharing.

Ingredients

150 g Shiitake Mushrooms
1 l Chicken Stock
2 tbsp Shaoxing Rice Wine
3 tbsp Light Soy Sauce
20 g Ginger
4 pcs Garlic
2 pcs Scallion
6 pcs Dried Chili
1 tsp Sichuan Peppercorns
0.5 tsp White Pepper
1 tsp Sesame Oil
300 g Beef Ribeye
300 g Napa Cabbage
250 g Firm Tofu
200 g Fresh Udon
2 tsp Chili Oil
10 g Cilantro

Method

Arrange {beef_ribeye}, {napa_cabbage}, {shiitake_mushrooms}, {firm_tofu}, and {fresh_udon} on a platter so everything is ready before cooking; keeping ingredients organized prevents overcooking once the broth is bubbling.
In a hot pot or deep saucepan over medium heat, combine {chicken_stock}, {shaoxing_rice_wine}, {light_soy_sauce}, {ginger}, {garlic}, {scallion}, {dried_chili}, {sichuan_peppercorns}, and {white_pepper}. Bring to a gentle simmer until fragrant and well layered, then taste and adjust with more {light_soy_sauce} if needed.
Move the fragrant broth to the table over low heat and add {sesame_oil}. Keep it at a steady simmer so the broth stays clear and ready for dipping without boiling the ingredients harshly.
Slide {beef_ribeye}, {napa_cabbage}, {shiitake_mushrooms}, {firm_tofu}, and {fresh_udon} into the simmering broth in small batches. Cook each item until just done and tender, keeping the pot gently bubbling so the meat stays silky and the vegetables keep their bite.
Ladle broth and cooked ingredients into bowls, then finish with {chili_oil} and {cilantro} for brightness, aroma, and a fresh contrast to the rich savory broth.