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To get started with this recipe, we must first prepare a few components. You can have mike's mongolian shabu-shabu hot pot using 36 ingredients and 11 steps. Here is how you cook it.

Composition needed to serve Mike's Mongolian Shabu-Shabu Hot Pot:

1. ● For The Proteins:
2. Thin Sliced Raw Chicken [I use thigh meat]
3. Raw Thin Sliced Beef
4. Raw Shrimp Or Scallops
5. ● For The Beef & Chicken Broths:
6. 1 Box (32 oz) Beef Stock
7. 1 Box (32 oz) Chicken Stock
8. 1 (32 oz) Seafood Stock
9. 1 (32 oz) Vegetable Stock
10. 20 Fresh Thai Chilie Peppers
11. to taste Sichuan Pi Xian Hot Bean Chilie Paste
12. to taste Sichuan Dried Red Peppercorn Blend
13. to taste Gochujang Roasted Hot Pepper Paste
14. as needed Dried Scorpion Chiles
15. to taste Dried Red Thai Peppers
16. to taste Red Pepper Flakes
17. 30 Cloves Fresh Garlic [smashed - divided]
18. 2 2" Chunks Fresh Ginger
19. to taste Leaves of Fresh Cilantro
20. 1/4 tsp Chinese 5 Spice [per side]
21. to taste Leaves of Thai Basil
22. 2 2" Chunks Diakon Radishes
23. to taste Fine Minced Lemon Grass
24. to taste Fish Sauce
25. to taste Soy Sauce
26. Brown Sugar [optional]
27. as needed Jalapeños
28. as needed Star Anise
29. ● For The Vegetables:
30. as needed White Onions [quartered]
31. as needed Fresh Whole Mushrooms
32. as needed Fresh Chinese Cabbage [bok choy - quartered]
33. Fresh Broccoli
34. ● For The Kitchen Equipment:
35. Mongolian Shabu-Shabu Hot Pot
36. Wooden Or Metal Scewers

Steps to cook Mike's Mongolian Shabu-Shabu Hot Pot:

1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
3. Szechuan Peppercorns as desired.
4. Chop your herbs and vegetables and gather your seasonings.
5. Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
6. Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
9. Feed your desired vegetables on to separate skewers as well.
10. Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

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