Just as popular as beef in China, and more popular in certain regions, lamb is another must-have. Once they start to float in the hot pot, which usually takes about four to five minutes, they're done. You can usually find them frozen or refrigerated right next to the fish balls at Asian markets. Unlike Western-style meatballs, Asian-style tendon meatballs have a bouncy bite to them.

Slice it against the grain, about a quarter-inch thick (or even thinner). If you're unable to find fatty beef or want a second beef option, try ribeye. Thinly sliced fatty beef is one of the must-haves for a hot-pot feast it's usually labeled as fatty beef, beef for hot pot, or even pastrami beef in the frozen section of Asian supermarkets.

Beef, including fatty cuts (brisket, short rib, et cetera) ribeye and Asian beef-tendon meatballs.

Winter melon and kabocha squash should be skinned and cut into two-inch chunks before being simmered until tender.

Slice the cob of corn into two- to three-inch segments and let it simmer.

Corn, just like daikon and carrots, can be used to flavor the broth.

The slight sourness of the tomatoes goes great with that fiery heat.

Tomatoes are one of my favorite vegetables in a spicy hot pot.

Soak dried bean curd sticks in water overnight or at least three hours before cooking, then cut them into two- to four-inch-long pieces. I like to cut regular and firm tofu into cubes, slice firm and pressed tofu a quarter-inch thick, and cut tofu puffs in half. Since tofu is already cooked, you're basically warming it up in the hot pot.

Tofu, including regular or firm tofu, tofu puffs, pressed tofu, and bean curd sticks.

Enoki mushrooms are ready as soon as they start to wilt, which takes about 30 seconds. Mushrooms with thin, edible stems, like shimeji, should be separated into small bundles and take one to three minutes to cook. Large mushrooms, such as portobellos and shiitakes, should be stemmed and cut in half, and usually take about three to four minutes to cook.

Mushrooms, including button mushrooms, portobello, shiitake, maitake (hen-of-the-woods), enoki, and shimeji.

Just add them in the beginning before bringing the broth to a simmer, and let them do their thing. One of the benefits of cutting root vegetables into large chunks is that they can be left to simmer in the broth and flavor it this is usually done with things like daikon and carrots. There are two ways to prep root vegetables: They can be cut into two-inch chunks or sliced thinly, about one-eighth of an inch thick.

Root vegetables, like daikon, carrots, lotus root, and potatoes.

Cut them in half and cook them for about four to five minutes. With their thicker stems, these greens take a few minutes longer than leafy greens to cook.

Hearty greens, such as rapeseed vegetable (yau choy), Napa cabbage, and baby bok choy.

Once they hit the hot broth, they begin to wilt and usually require a cooking time of just two to three minutes or less. These greens are best left whole or in big pieces.

Leafy greens, such as watercress Chinese spinach (ong choy, or water morning glory) snow pea leaves lettuce (iceberg, red, or green) and chrysanthemum greens (tong ho).

Check by poking with the point of a knife into the centre of the lamb ﬁlling – if the meat is done the knife should slide in easily. Season with ground black pepper and cover with a tight-ﬁtting lid.īake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Arrange the slices on top of the lamb, overlapping and layering them as you go. Peel the potatoes and cut them into slices about 5mm thick. Preheat the oven to 170☌/Fan 150☌/Gas 3½. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Tip the onions and carrots into the pan with the lamb and sprinkle with the ﬂour. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Season generously all over with salt and pepper. Trim any visible fat off the lamb and cut the meat into rough 3cm chunks.

Lamb hot pot near me