Express Chinese hot pot

Ingredients

• 1 kg Beef for braising (Amburghenian type) (For the broth, cut into large pieces)
• 1 Onion (Cut in half, added to the broth)
• 5 tranches Fresh ginger (Coarsely sliced)
• 2 Star anise (Whole, for the broth)
• 1 cuillère à soupe Salt
• 80 ml Fish sauce
• 2 cuillères à soupe Light soy sauce
• 5 l Water
• 100 g Rice vermicelli (Mango Bean type) (Soak for 10 minutes before serving)
• 500 g Beef (thin slices) (Slightly frozen to facilitate slicing, cut perpendicular to the grain)
• 300 g White fish fillet (Cut into large pieces, shrinks when cooked)
• 200 g Fish balls (Divided in half, cook whole)
• 400 g Raw peeled shrimp (Make a slit on the back and remove the vein if necessary)
• 250 g Firm tofu (Cut into cubes)
• 300 g Chinese black cabbage (bok choy type) (Wash and cut into sections)
• 300 g Pak choi (Wash and cut into sections)
• 300 g Choi sum (Peel the stems and cut into pieces)
• 50 g Satay powder (Blend of roasted peanuts, mild chili, garlic and aromatics)
• 2 cuillères à soupe Light soy sauce (For the dipping sauce)
• 1 cuillère à soupe Sesame oil (For the dipping sauce)
• 1 cuillère à soupe Chili paste (optional) (For those who like heat)

Instructions

1. Prepare the broth aromatics

   Cut the onion in half, thinly slice 5 slices of ginger, add 2 star anise, 1 c. à s. salt, 80 ml fish sauce and 2 c. à s. light soy sauce.

   Time: PT10M

2. Bring the broth to a boil

   In the large pot, place 1 kg beef, the onion, ginger, star anise, salt, fish sauce, soy sauce and 5 l water. Bring to a boil over high heat, then skim off the foam that appears.

   Time: PT20M

   Temperature: 100°C

3. Simmer the broth

   Reduce heat to low, cover and simmer for 2 hours. Stir occasionally.

   Time: PT2H

   Temperature: 90°C

4. Prepare the cooking ingredients

   Soak the vermicelli for 10 minutes, then cut in half. Slice the beef into thin strips (against the grain). Cut the white fish fillet into large pieces, halve the fish balls, peel and slit the shrimp, cut the tofu into cubes, wash and cut the black cabbage, pak choi and choi sum into sections.

   Time: PT30M

5. Divide the broth and add the satay powder

   Pour the hot broth into two separate pots. In one, incorporate 50 g satay powder and mix well. Reheat both pots over low heat until simmering.

   Time: PT10M

   Temperature: 90°C

6. Prepare the dipping sauce

   In a small saucepan, combine 2 c. à s. light soy sauce, 1 c. à s. sesame oil and, if desired, 1 c. à s. chili paste. Heat gently to blend.

   Time: PT5M

   Temperature: 50°C

7. Serving and tabletop cooking

   Each guest places their chosen ingredients into the broth (satay or clear) using small ladles and cooks them for a few minutes until tender. Serve with the dipping sauce.

   Time: PT15M

   Temperature: 90°C

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g