HOT POT.
Heat half the butter
eat a large wok or pot over high heat. Add 1
f the dry spices and cooking wine and sugar to the
Broth: In a medium-sized pot, saute the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
nough liquid so that the Hot pot does not completely dry out
oil in a wide medium cooking pot over high heat. Add dashi
fterwards, use my large soup pot.
Put it on the
etting.
While the Instant Pot is heating, dice carrots, celery
ressure cooker (such as Instant Pot(R)) and select Saute function
Thoroughly combine all ingredients, except biscuits or waffles, in lightly oiled crock-pot.
Cover and cook on low heat setting for 6 to 10 hours.
Serve spooned over hot biscuits. Makes 2 quarts.
ith a fork.
Serve hot pot on couscous, sprinkled with chopped
16 inches) earthenware casserole dish/pot/dutch oven and delicately arrange
Cut hot dogs into bite size pieces.
Bring everything to a boil.
Simmer 2 hours.
Eat with toothpicks.
n the broth. Cover the pot and bring it to a
Place roast in crock-pot.
Sprinkle garlic powder and meat tenderizer on roast.
Pour in enough water to cover roast about 1/2 inch.
Cook on high for 4 hours.
Add potatoes.
Cook on high for 2 more hours.
Add hot peppers and kraut.
Cook on high for 1 more hour.
Serve.
Combine the water, beef broth, rice vinegar, soy sauce, brown sugar, and cinnamon.
Mix well and set aside.
Heat vegetable oil in a large pot over medium-high heat; add beef, browning on all sides.
Add broth mixture along with the green onions, garlic and ginger.
Bring to a boil.
Cover and reduce heat.
Simmer for 1 1/2 hours or until beef is tender.
Stir in bok choy and carrots; cook for 5 minutes or until tender.
Serve beef mixture over hot rice noodles.
Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste.
Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the \"Hot Pot\" into a medium oven at 375\u00b0 for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!
hour.
Remove the hot pot from the oven. Uncover and
Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
pieces if making individual hot pots).
Arrange the potatoes