Chinese Recipes - Fire Pot Peking Style Recipe

Ingredients

• 1 small bag of Chinese vermicelli

• 3 dried mushrooms

• 4 dried scallops

• 2 canned abalones

• 2 small bamboo shoots

• 400 g (14 oz) Chinese cabbage

• 200 g (7oz) ground pork

• 3 tablespoons water

• 1/2 green onion

• 1 slice ginger

• 1 teaspoon soy sauce

• 2 teaspoon salt

• dash of monosodium glutamate (MSG)

• 1 1/2 teaspoon cornstarch

• 1 egg

• dash of salt

• 5 cups (1000 cc) soup stock

• 1 fresh cuttlefish

• 2 tablespoons cooking wine

4 servings

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Method:

1. Soften vermicelli in warm water. Cut into half. Soak mushroom, add scallop in water.

2. Slice abalone, bamboo shoot. Cut cabbage into 5 X 3 cm (2 X 1 inch) sizes.

3. Add gradually 3 tablespoons water to ground pork while mixing. Add minced onion, ginger, seasonings and starch.

4. Beat egg slightly, add salt. Make thin pancakes over heat in a shallow ladle, which has been greased with lard, using 1/2 tablespoon of egg each time. Place 1 teaspoon of pork from 3 in center of each pancake and fold into half to form a dumpling.

5. Form remaining meat into. balls and drop in boiling stock. Remove as meat balls float. Set aside. 6. Cut open and remove skin from cuttlefish. Score in opposite directions and cut  into bite sizes. Mix with starch and parboil.

6. Boil cabbage in soup. Remove and set aside. Add seasonings to soup.

7. Place cabbage and then vermicelli in fire pot. Arrange other ingredients attractively on top. Add hot stock 7/10 full and salt, wine and MSG to taste. Place on lid.

8. Add hot charcoal to fill up the chimney. Serve while soup is cooking. Add more soup, ingredients and seasonings if needed.