Mongolian Hot Pot and Ta Pin Lo Sauce Recipe

MONGOLIAN HOT POT (TA PIN LO)

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:

Shrimp

Oysters

Fillets of fish

Chicken livers

Chicken filets

Beef

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.

TA PIN LO SAUCE

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

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