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Spicy Hot Pot with Assorted Meats
A hearty and flavorful hot pot recipe that combines a variety of meats, seafood, and vegetables in a rich and spicy broth, perfect for a cold winter's night or a social gathering with friends and family. This recipe serves 4-6 people and can be customized to suit your taste preferences and dietary needs. The hot pot is filled with a medley of ingredients, including tender slices of beef, pork, and chicken, succulent shrimp and squid, and a colorful array of vegetables such as bell peppers, carrots, and mushrooms. The broth is made with a rich and savory stock, flavored with a blend of spices, herbs, and chili peppers that add depth and heat to the dish.
Time Cook
30
Level
Intermediate
Calories
1200
Allergens
Gluten, Shellfish, Soy, Sesame
Ingredients
1 pound
Beef Slices
300 Calories
1 pound
Pork Slices
350 Calories
1 pound
Chicken Slices
200 Calories
1 pound
Shrimp
120 Calories
1 pound
Squid
150 Calories
2 tablespoons
Vegetable Oil
190 Calories
2 inches
Ginger
10 Calories
3 cloves
Garlic
15 Calories
1/4 cup
Soy Sauce
50 Calories
1/4 cup
Oyster Sauce
50 Calories
2 pieces
Chili Peppers
10 Calories
1 cup
Mushrooms
50 Calories
1 cup
Bell Peppers
45 Calories
1 cup
Carrots
45 Calories
1/4 cup
Green Onions
20 Calories
1/4 cup
Bean Sprouts
25 Calories
1 tablespoon
Sesame Seeds
50 Calories
1 tablespoon
Sesame Oil
120 Calories
Step-by-Step Instructions
1
In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced beef, pork, and chicken, and cook until browned, about 3-4 minutes. Remove the cooked meat from the pot and set aside.
2
Add the sliced ginger and garlic to the pot, and cook until fragrant, about 1 minute. Add the soy sauce, oyster sauce, and chili peppers, and cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
3
Add the mushrooms, bell peppers, carrots, and green onions to the pot, and cook until the vegetables are tender, about 5-7 minutes. Add the cooked meat back to the pot, and stir to combine.
4
Bring the broth to a boil, then reduce the heat to low and simmer for 10-15 minutes, until the flavors have melded together and the broth is hot and bubbly. Serve the hot pot with a variety of dipping sauces and garnishes, such as sesame oil, soy sauce, and bean sprouts.
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