Mongolian Hot Pot and Ta Pin Lo Sauce Recipe


Mongolian formula

First make the stock:

1 1/2 quarts water (or more)

3 tablespoons Chinese wine or purpose

1 tail leek, slashed

5 cuts ginger, cut paper-flimsy

2 teaspoons salt

Dash of pepper

Mix all fixings and bring to bubble in the pot. Chicken or meat stock might be fill in for the water

(at least 6 cups). While combination stews, bring to the table around 1/2 pound every one of the accompanying meats and fish, cleaned and cut into reduced down pieces:



Fillets of fish

Chicken livers

Chicken filets


Pork or sheep

Beef liver

For vegetables and fixings, include:

1/2 head cabbage, quartered

1/2 pound spinach or Chinese lettuce

A little plunging bowl every one of Chinese wine,soy sauce, sesame seed paste,peanut spread,

fermented bean curd, slashed leek

4 ounces straightforward noodles

1 pound Chinese noodles, cooked

Each visitor takes the food varieties they needs and drops them in the stock, cooking until shading changes. At that point they eats them with their own selection of fixings. Noodles are cooked last, and the excess stock is filled in as a keep going course soup.


To set up this Mongolian mix, you should begin half a month ahead of time, since a portion of the fixings are matured in any event that long.

1 teaspoon green leek glue (kao choy)

Few drops red pepper oil

1 tablespoon red bean glue (nam yue)

1 teaspoon finely slashed parsley

1 teaspoon finely slashed onion

1 teaspoon ground sesame seeds

½ teaspoon sugar

1 teaspoon soy sauce (light sort)

Few drops every one of Chinese wine, rice vinegar, clam sauce, sesame oil

To make the kao choy, finely slash 1/2 pound little green leeks and crush nearly to a glue. Blend in with 4 cloves garlic, ground, and 3 tablespoons salt.Seal firmly in a container and mature at room temperature for about a month.

Red pepper oil is a mixture of hot bean stew peppers in nut (or other vegetable) oil. Use twice as much oil as

peppers, stew for 1/2 hour, and strain, disposing of mash. Store in bottle until required. Seasoning some oil with Tabasco will deliver a sensible estimate of the hotness wanted in this recipe.

The nam yue is made by squashing up some bubbled red beans with salt and enough water to make a thick glue. Sesame seed glue, peanut butter, and sugar here and there are added, as well, contingent on the pungent or sweet taste wanted. Nam yue might be bought in containers, prepared to eat.

Mix these and the wide range of various fixings and spoon out into individual plunging sauce bowls to eaters of Mongolian hot pot.

Source by Priscilla Yao

Leave a Reply

Your email address will not be published. Required fields are marked *

Our website uses cookies and thereby collects information about your visit to improve our website (by analyzing), show you Social Media content and relevant advertisements. Please see our cookies page for furher details or agree by clicking the 'Accept' button.

Cookie settings

Below you can choose which kind of cookies you allow on this website. Click on the "Save cookie settings" button to apply your choice.

FunctionalOur website uses functional cookies. These cookies are necessary to let our website work.

AnalyticalOur website uses analytical cookies to make it possible to analyze our website and optimize for the purpose of a.o. the usability.

Social mediaOur website places social media cookies to show you 3rd party content like YouTube and FaceBook. These cookies may track your personal data.

AdvertisingOur website places advertising cookies to show you 3rd party advertisements based on your interests. These cookies may track your personal data.

OtherOur website places 3rd party cookies from other 3rd party services which aren't Analytical, Social media or Advertising.