Ingredients

Adjust Servings:

	4 Tricholoma mushroom
	1 scallions
	1 piece ginger
	6 bowls bone soup
	2 tablespoons dried shrimp
	3 red dates
	1 tablespoon cooking wine
	Recommended Hot Pot Ingredients
	500g sliced lamb
	beef tripe
	tofu
	200g rice vermicelli
	1 white radish
	1/2 cabbage
	Dipping sauce
	2 tablespoons sesame sauce
	1/2 tablespoon oyster sauce
	1 fermented red bean curd
	1 tablespoon sesame oil
	1/2 teaspoon salt
	1/2 teaspoon sugar
	1/2 teaspoon white pepper

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Peking Hot Pot Base Recipe

Name: Peking Hot Pot Base Recipe
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 2
Cuisine: China
Ingredients: Tricholoma mushroom: 4; scallions: 1; ginger: 1 piece; bone soup: 6 bowls; dried shrimp: 2 tablespoons; red dates: 3; cooking wine: 1 tablespoon; sliced lamb: 500g; beef tripe; tofu; rice vermicelli: 200g; white radish: 1; cabbage: 1/2; sesame sauce: 2 tablespoons; oyster sauce: 1/2 tablespoon; fermented red bean curd: 1; sesame oil: 1 tablespoon; salt: 1/2 teaspoon; sugar: 1/2 teaspoon; white pepper: 1/2 teaspoon

Features:

Cuisine:

China

To build an authentic Peking Hot Pot flavor, we only use must-have soup ingredients, including dried shrimp, red dates, Tricholoma mushroom. This hot pot is easy to make through stewing all hot pot base ingredients for 1 hour. Then you can blanch and cooked every ingredient you love. Most importantly, sliced lambs are the most delicious for this hot pot base.

120 minutes
Serves 2
Easy

Ingredients

4 Tricholoma mushroom
1 scallions
1 piece ginger
6 bowls bone soup
2 tablespoons dried shrimp
3 red dates
1 tablespoon cooking wine
Recommended Hot Pot Ingredients
500g sliced lamb
beef tripe
tofu
200g rice vermicelli
1 white radish
1/2 cabbage
Dipping sauce
2 tablespoons sesame sauce
1/2 tablespoon oyster sauce
1 fermented red bean curd
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white pepper

Directions

Tips

1. Pork bones soup is better than chicken bone soup for this hot pot base. Only use chicken powder if you don’t have these two kinds of broth.

2. Sliced lamb is the perfect ingredients for this hot pot base. Sliced beef comes after that.

3. When having hot pot, cook and eat the meat ingredients first, such as meatball, sliced lamb and beef tripe. Always cook vegetables in the last, such as lettuce and cabbage, because green vegetable absorbs oil and seasoning’s aroma. The soup becomes less taste and fragrant after cooking vegetables.

Steps

1 Done 5 minutes	Wash Tricholoma mushroom, cut in half. Wash scallion and ginger, slice and set aside.
2 Done 70 minutes	Pour bone soup into the pot. Add Tricholoma mushroom, dried shrimp, green onion slice, ginger slice, red dates. Stew for 10 minutes. Add cooking wine, salt, sugar and white pepper. Stew for another 60 minutes to make the hot pot base.
3 Done 5 minutes	Wash and cut lamb into thin slices.
4 Done 5 minutes	Tear off the oil film on the beef tripe. Cut beef tripe into strips (0.5cm wide, 10 cm length).
5 Done 5 minutes	Cut tofu into thick slices (4cm wide, 0.5cm thickness). Soak the vermicelli in warm water until soft.
6 Done 5 minutes	Peel, wash and cut the white radish into thin slices (0.5cm thick). Wash cabbage, slice and set aside.
7 Done 5 minutes	Pour warm water into sesame paste, stir it into a sticky state. Add oyster sauce, sesame oil, salt and sugar to fermented red bean curd.
8 Done 5 minutes	Pour the fermented red bean curd mixture into the sticky sesame sauce and stir well.
9 Done 5 minutes	When having hot pot, blanch and enjoy beef tripe first. After that blanch meat slice. Always cook vegetable such as cabbage and lettuce in the last.