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The Hirshon Anhui Hotpot - 一品锅

The Hirshon Anhui Hotpot – 一品锅


  • Total Time: 0 hours

Ingredients

Units Scale
  • Layer 1:
  • Some dried (or fresh) Bamboo shoots
  • 1 Carrot, sliced and cut into decorative coins
  • 1/2 Daikon radish, peeled and sliced
  • Some peeled and diced winter melon
  • A handful of dried wolfberries
  • Layer 2:
  • 1/2 chicken breast fillet, sliced
  • 1/2 duck breast fillet, sliced
  • Layer 3:
  • About 10 minced venison balls
  • Layer 4:
  • 10 raw prawns
  • 1 or 2 top-quality canned abalone, sliced
  • 1/3 pound black cod fillet
  • Layer 5:
  • 5 dried top-quality dried shiitake mushrooms, heavy cracking on top and thick capped
  • 1/4 cup dried wood ears
  • 5 dried top-quality morel mushrooms
  • handful of dried lily buds
  • Layer 6:
  • 1 cake very firm tofu, sliced
  • 8 tofu puffs
  • Top Layer:
  • Leaves and yellow flowers of Yu Choy
  • Others:
  • 1 whole pot of Chinese Superior Stock (strongly preferred) or chicken stock (salted)
  • 1/2 cup Imperial Lotus White Chiew (御蓮白酒, Yàlián báijiǔ): This is a variety of baijiu infused with twenty medicinal herbs. It was first produced for the Chinese royal family in 1790. Alternatively, you could use Chu Yeh Ching (竹葉青酒, zhúyèqīnqjiǔ, lit. “bamboo-leaf green liquor”): this sweet liquor, produced in Shanxi, is made from Fenjiu brewed with a dozen or more selected Chinese herbal medicines. One of the ingredients is bamboo leaves, which gives the liquor a yellowish-green color and its name. Its alcohol content ranges between 38 and 46% by volume. As a final alternative, use top-quality shaoxing rice wine

Instructions

  1. There are no ‘cooking skills’ required, just like for other hotpot dishes. The taste of the dish comes from the ingredients and the stock.
  2. Place your ingredients by layer according to the instructions above, but leaving out the topmost layer of greens.
  3. Fill the pot until your stock just covers your ingredients.
  4. Bring it to boil then cover and let it simmer on medium heat for 2 hours, occassionally adding more stock. In the last 15 minutes, add the greens and flowers.
  5. Once done, serve the whole pot on the table and let your guests discover the ingredients layer by layer.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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