Does anyone know how to make hot pot?

Question

I had it in China and loved it. The recipes I've found don't tell me anything about the oil I had it in. The oil itself was red with peppercorns and whole pepper in it and very spicy. I'm vegan so I don't need to know about meat. I dipped a different kind of tofu in it though, it wasn't silken or the kind in the fridge at the grocery store but porous, textured yet firm enough to handle being dropped into the hot oil. The sauce was amazing. In a dish we put some kind of flavorful oil, soy sauce, salt, and scallions maybe something else too.

Answer 1

You are referring to hot chili oil. It is made by soaking dried red peppers in plain cooking oil or a blend of plain oil with sesame oil. Pre-made ones are available at many Asian markets.

As for the tofu, you may have had fried tofu or frozen tofu. Check your local Asian markets for fried tofu products.

You can freeze a block of tofu in the package. Defrost it in the fridge. Drain it, rinse it and squeeze it out. Rinse it and squeeze it a couple of times. This method will make the tofu spongy and able to hold in a dipping sauce.

Answer 2

Hmm...well every time my family gets together we go to my aunt's to have hot pot and every time it's the same. (lame, lets get some variety)

I think we have a diff. style than yours though, cause We just boil a huge pot of water on the table and throw the food in whenever and pick it out when it's done, put it on this peanut butter sauce and eat it.

Tip. You can use chicken stock instead of water (wtf is chicken stock?)

By the way my family is from Shanghai so yea. Normally we eat spam, veggies, meat, fish balls, tofu, shrimp, huge meatballs, and etc.

The sauce is peanut butter and soy sauce mixed together.

I think your hot sauce is called "chile sauce" go to some chinese store and get it.

Answer 3

Hot Pot

When preparing Asian fondue, a general rule of thumb is to have bland broth and spicy dips. This allows guests to season the food according to their own tastes.


For speedier cooking, cut meat into paper thin slices, no more than 1/4-inch thick.


For easier cutting, partially freeze the meat, or ask the butcher to cut it for you.


Feel free to marinate the meat or seafood in your favourite marinade before serving it at the table.


When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.


Super absorbent fresh mushrooms, transparent noodles and tofu (bean curd) are all good choices to serve along with meat, as they soak up the broth quickly.


Not sure about your guests’ tolerance for fiery foods? Play it safe by offering a variety of blander dipping sauces, such as soy sauce, along with the hot mustard and other spicy dips.


On the other hand, don’t feel you need to limit yourself to Asian dipping sauces. For example, horseradish goes nicely with Fondue Chinoise.


Plan on serving approximately at least four dips, with 1/2 cup of each type of dipping sauce.


If making your own special homemade dip, prepare it a few hours ahead of time and refrigerate, covered, until needed. This gives the flavors a chance to blend.


Don’t forget the side dishes! Chutneys, salads, noodles, and bread all make great fondue accompaniments.


Use a fondue dipping basket for rice and egg noodles, or thin leafy vegetables such as bok choy that are difficult to cook with skewers or dipping forks. Simply lower the basket into the broth and cook the food all at once.


Don’t feel you need to stick to one type of main food. Offering a variety of food – from chicken and shrimp to tofu – will accommodate all tastes. Just be sure to have enough broth and a wide selection of dipping sauces on hand.


To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or fondue pot as needed.


Keep the broth at a low simmer throughout the meal.


For easy dipping, keep the fondue pot approximately 2/3 full. (The total amount of broth needed will depend on the size of your fondue pot).


If using an electric hot pot, be sure to place it where guests won’t be tripping over the cord.


Set the hot pot in the middle of the table where all guests can reach it easily.


Arrange all the food in platters and serve at the table.


Be sure to provide each guest with their own soup bowl for placing the cooked food.


Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with fondue forks.


For an extra touch, provide guests with wooden chopsticks to eat their food.


Serve tea, beer, or saké with hot pot dishes.

Answer 4

I think you are referring to the "Sichuan Hot Pot"

made with the special "flower pepper"

http://www.fiery-foods.com/dave2/sichuan.asp