Chinese Recipes - Fire Pot Cantonese Style Recipe

Ingredients

• 1 small bag Chinese vermicelli

• 2-3 dried scallops

• 3 dried mushrooms

• 2 tablespoons dried shrimps

• 500 g (17 oz) Chinese cabbage

• 2 canned abalones

• 3 shrimps

• 1/2 teaspoon cornstarch

• 1 fresh cuttlefish

• 150 g (5 oz) chicken breast

• 150 g(5 oz) beef

• 150 g (5 oz) white meat fish

• 150 g (5 oz) mutton

• 150 g (5 oz) chicken liver

• 5 cups (1000 cc) soup stock

• 1/2 green onion

• 1 slice ginger

• 1 tablespoon salt

• 2 tablespoons cooking wine

• dash of monosodium glutamate (MSG)

4 servings

---

Method:

1. Soften separately vermicelli, scallop, mushroom and dried shrimp in warm water.

2. Cut cabbage into large pieces. Thin slice abalone. Shell and devein shrimp. Thin slice. 

3. Remove skin from cuttlefish and cut into 2-3 pieces lengthwise. Cut chicken, beef, fish, mutton and liver into bite size slices.

4. Bring stock to boil in lighted fire pot. Add onion, ginger, 1 tablespoon salt, 2 tablespoons wine and monosodium glutamate.

5. Add and boil ingredients to individual's likings. Cabbage takes longer to cook. Add more salt to taste. Boiled ingredients may be dipped in sauce made with sesame butter, soy sauce, vinegar and red bean curd.

6. Soup in pot becomes very tasty as it cooks; noodles may be cooked in soup and served at the end of the meal.