CHINESE HOT POT SOUP BASE

CHINESE HOT POT SOUP BASE image

Yield 8

Number Of Ingredients 32

Beer
For sauces:
cilantro
chili peppers
shallots and
garlic
Coriander
For Soup Base
Chinese White Radish
Napa Cabbage
Carrots
Spring Onions
Ginger
Soy sauce
rice vinegar
sesame paste
sesame oil
EnokiXO Sauce
Chinese barbecue sauce, also known as shacha (Bull Head brand is pictured here, front)
Tofu medium
Tofu fried
Baby bok choy
Corn
Shitake Mushrooms
Button Mushrooms
Enoki Mushrooms
Beef
1 to 2 pounds beef eye round, sliced paper thin across the grain (brisket and flank steaks are other popular cuts; depending on how thin the meat is, you may want to stick it back in the freezer to make it easier to separate slices)
Shrimp
Fish cake
Potstickers
Wonton

Steps:

Chop peeled carrots and white radish (Japanese daikon) into large chunks. Add to the boiling water with chopped spring onions and ginger and let it simmer for a while. If you are using Chinese cabbage or lettuce, then chop the head off and add to the base, as this will add a lovely sweet flavour. Season with salt and white pepper. The longer you let this simmer, the more flavoursome the soup base will be. A little vegetable oil can be added before the cooking starts, although the fish and meat will release plenty of natural oils. We allowed the base to simmer on the stove for about 20 minutes before transferring the pot to the gas ring (otherwise the gas canister will run out more quickly).