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Canton Hotpot

Cook time: 0 min.
Servings: 6

Ingredients for Canton Hotpot

1Finely chopped fresh green chilies (u/cores)
1Red bell pepper into strips
1tbspSoy sauce
1tbspDry sherry
1,25lChicken Fund
125gSmall, halved mushrooms
125gSugar peas
2tspMinced, fresh ginger
225gBamboo shoots (from canned)
225gPeeled Shrimp
225gRumpsteak with no fat
375gChicken breast without skin and bones
60gChinese egg noodles

Instructions for Canton Hotpot

To prepare the Canton Hotpot recipe, please follow these instructions:

Cut the beef and chicken breast into thin slices and put them on six plates. Peel the peas and place them on the plates with shrimp and other vegetables. Pour chicken meat into a large pan with chopped ginger and simmer for 15 minutes. Soak the noodles in warm water for 10 minutes, sift them and put them in a bowl. Mix the ingredients into the beansauce in a bowl, add 2 tablespoons of water and benefit the mixture into six small bowls.

Pour the chicken food into the fondue pot, boil it on the stove and put it on the stove. Each guest uses either a fondue fork - or better a small Chinese wire sieve and boils its hot pot in the fund, after which it is dipped in sauce before it is eaten. When meat and vegetables are eaten, the noodles are heated in the fondue pot, and the soup is distributed among the guests in small bowls.