Details on how to make 8 delicious hot pot dishes, helping families gather during the holidays

1. FROG AND DOG BASIL HOT POT

Ingredient:

- 3kg of frogs.

- 1,500ml coconut water (can use 500ml coconut water + bone broth, but using all of it with coconut water has a lighter taste).

- 1kg dog mint.

- 2 shredded squash.

- Shiitake mushrooms.

- 2 pieces of tofu (fried until golden brown).

- 2 sweet potatoes.

- 2 lemongrass stalks, crushed + 2 tomatoes, cut into wedges.

Spices: - 12 kumquats (squeeze the juice) - 2 chili peppers - 1 tablespoon of seasoning powder + 1 tablespoon of sugar - 5 shallots.

How to make frog hotpot with dog mint:

Step 1: Preparation

- Clean frog, remove skin, remove tendons, cut into 4 pieces.

- Pick basil leaves, wash and drain.

- Wash and shred squash.

- Peel the sweet potatoes, cut into bite-sized pieces, then fry until golden brown.

- Fried tofu.

Step 2: Cook the broth

- Put cooking oil in the pot + lemongrass + tomatoes, stir briefly then add 1,500ml of coconut water and bring to a boil. Once boiling, add the above spices and season to taste until it is sweet and sour.

- When ready to eat, add shiitake mushrooms + 1 onion (do not add too early to avoid strong smell).

- Create sourness with delicious, light and fragrant kumquat flavor.

2. CRAB HOT POT

Prepare:

Cook crab hotpot broth:

- 700g field crab, dried onion, seasoning powder, salt, MSG, seasoning powder.

Ingredients:

- Crab, shrimp, squid in moderate quantity.

- Malabar spinach, squash, pumpkin, amaranth... in moderate amounts.

- Enoki mushrooms, sweet corn.

Making:

Step 1: Cook crab hotpot broth

Wash the field crabs, remove the shell and mouth, then shake with salt. Put the crabs in a blender, blend, add water and filter through a sieve.

Peel and crush the shallots. Fry the shallots until fragrant, then add the crab stock to the pot, simmer, add a little seasoning powder/salt and MSG (optional). Add the filtered batch of water to taste. When the crab stock is bubbling with meat, use a ladle to scoop the crab meat into a small bowl so that when you eat, you can add the crab meat back in for a nice look and to prevent the crab meat from dissolving and breaking quickly in the water.

Step 2: Prepare other ingredients

Peel the squash, wash it, and shred it. Remove the stems of the enoki mushrooms, wash them. Peel the corn, wash it, and chop it into pieces. Pick and wash the amaranth.

Peel 1 squash, wash it, and cut it into bite-sized pieces. Peel another squash, cut it into slices, and scoop out the core to stuff with shrimp meat later. Pick, wash, and drain the Malabar spinach.

Making shrimp meatballs: Take about 500g of shrimp, wash, peel, and mince. Add a little green onion, fish sauce, and pepper, mix well. Take the squash that was cut into slices earlier, carve out the middle, and add the minced shrimp. This dish when put into the hot pot is both delicious and a bit strange. However, the squash will be very hot when cooked, so be careful when eating to avoid burns.

Wash the remaining fresh shrimp with squid, steam until cooked and dip quickly later. Scrub and wash the crab, arrange on a plate.

Enjoy:

Pour the hot pot broth into the hot pot, turn on the stove to boil again, when the water boils, add the crab meat. Then dip it in with the ingredients you like to enjoy.

This original style of crab hotpot is sweet and sour, with the mild sourness of rice vinegar, mixed with the sweetness of other ingredients, extremely appealing for a rare cool summer afternoon like this!

3. FROG HOT POT WITH SOUR BAMBOO SHOOTS

Ingredients: (Serves 6 people)

- Frog: 3kg (10 frogs).

- Pickled bamboo shoots: 800gr - 1kg (excluding water).

- Beans: 5 sheets.

- Tofu skin: 3 leaves.

- Betel leaves: 2 large bunches.

- Perilla: 2 bunches.

- Coriander: 30 leaves.

- Fresh shiitake mushrooms: 1 pack of about 10 mushrooms (fresh shiitake mushrooms).

- Tomatoes: 3 fruits.

- Onion: 1 bulb.

- Banana flower: 300gr.

- Seafood mushrooms: 1-2 packs.

- Chili peppers and chili peppers as desired.

- Lemongrass: 5 stalks.

- Dried onion and garlic: 2 bulbs.

- Turmeric powder.

- Dry fried flour: 1 pack.

- Wine: 100ml.

- Tamarind juice: 2 tablespoons.

How to cook frog hotpot:

Step 1: Preparation

- Ask the seller to prepare the frog for you, wash the skin and meat separately.

- Add salt to the skin and squeeze it well, blanch it in boiling water, then squeeze it with 5-6 kumquats, wash it and let it drain. Marinate it with dry fried flour. This flour has enough spices so only add 1.5 tablespoons of rice. Then put it in a pan with a lot of oil and fry it over high heat until crispy.

- Add salt and 5-6 kumquats to the frog meat, squeeze well, wash and drain, marinate with seasoning powder and turmeric powder for 30 minutes, then put in a deep pan with lots of fat and fry over high heat until golden brown.

- Squeeze the pickled bamboo shoots thoroughly (do not rinse), add lard and stir-fry over medium heat, stir-fry thoroughly, add a little seasoning to soak. The more thoroughly the bamboo shoots are stir-fried, the more delicious they are. Then add the fried frog, add betel leaves, coriander, chili, stir well and place on a tray.

- Wash and cut tofu into bite-sized pieces and fry until golden brown.

Step 2: Cook hot pot broth

Saute onion, garlic, lemongrass, tamarind juice, water and a little seasoning, add vinegar, enough water. Boil then put in hot pot. Hot pot broth does not need to simmer the bones because the dipping slices are very sweet.

Add onion, shiitake mushrooms, tomatoes.

When eating, gradually add the stir-fried frog and bamboo shoots, dip in the vegetables, the sour and spicy taste of the bamboo shoots mixed with the soft and sweet frog meat is heavenly. Note: the bamboo shoots are quite sour, so add the vinegar and tamarind juice little by little first!

4. BEEF HOT POT WITH SHRIMP PASTE

Ingredient:

- Beef shank (or beef tenderloin, but beef shank will be more crispy).

- Vegetables to eat with as desired (cabbage, mushrooms, water spinach, jute mallow...).

- Shrimp paste.

- 1/2 pineapple.

- Onion.

- Coconut water.

- Spices: lemongrass, onion, garlic, chili.

Making:

Step 1: Preparation

- Fry garlic until golden brown, add a little to the beef.

- Wash and drain hot pot vegetables.

Step 2: Cook hot pot broth

Leave the remaining fried garlic in the pot, add the minced lemongrass and chili and saute until fragrant. Next, add 1 tablespoon of sate, 2-3 tablespoons of shrimp paste, stir well, then add the coconut water. Add 1 liter of coconut water or 1/2 coconut + 1/2 filtered water to the pot and bring to a boil. When the broth boils, add the sliced ​​pineapple and add rock sugar for flavor. Add green onions and onions and it's done.

Step 3: Slice the beef

Slice the beef into thin slices, marinate with a tablespoon of fish sauce and cooking oil, then arrange on a plate. Sprinkle lemongrass, onion, chili and a little fried garlic on top.

Step 4: Mix the dipping sauce

- 1 tablespoon shrimp paste + 3 tablespoons broth + minced lemongrass, garlic and chili, mix well in a bowl.

Serve all ingredients on a tray with the hot pot, dip the ingredients and enjoy. You can use pho, vermicelli, or noodles to eat with it, all are delicious.

Guaranteed attractive flavor of beef hotpot with attractive shrimp paste that you will never forget.

5. CHICKEN HOT POT WITH CHINESE MEDICINE

Ingredient:

- 1 good chicken

- 1 packet of Chinese medicinal spices, good quality

- Shiitake mushrooms

- Side dishes (depending on preference): mushrooms, beef, tofu, mugwort, instant noodles...

Making:

- Separate the chicken and cut the meat into bite-sized pieces to dip in the hot pot.

- Put the chicken bones, neck, and wings in a pot of cold water with the Chinese herbal seasoning packet. Simmer for about 45 minutes, then season with fish sauce and salt to taste for a delicious hot pot broth. Add in some soaked shiitake mushrooms.

- Wash all kinds of fresh vegetables and mushrooms and arrange on a plate.

- Side dishes like beef are not marinated with salt, just add a little oil to soften the meat.

- With Chinese medicinal chicken hotpot, dipping with salt, pepper and lemon is the best.

6. CRAB HOT POT

Ingredient:

- Grow naturally.

- Beef shank, young pork cartilage.

- Pig heart, bone marrow, tofu, bean curd, turmeric powder, vinegar, dried onion, tomato.

- Ground crab.

- Vegetables for hotpot: Banana flower, chrysanthemum greens, mushrooms, squash, or you can add chopped lettuce, perilla, and coriander to the hotpot. Luffa and amaranth are also delicious for hotpot, generally depending on preference.

Making:

Step 1: Prepare ingredients

- Wash beef and pork cartilage, then cut into bite-sized pieces. Marinate the beef with a little ginger.

- Thinly sliced ​​pig heart.

- Boil pork bones to get water.

- Fry tofu until golden brown.

- Cut tofu into pieces, wash, and fry until crispy.

- Wash hot pot vegetables.

Step 2: Cook hot pot broth

- Filter the ground crab to get the water. Then add a little salt to the crab water, stir well. Put on the stove and cook over medium heat until the crab meat starts to clump, then reduce the heat. When the meat floats to the surface of the water, scoop it out into a separate bowl. Doing so will make the crab meat solidify and not crumble.

- Use the crab water to make broth.

- For crab paste, fry dried onions until fragrant, then stir-fry with a little fish sauce and mix with crab meat.

- Pour the simmered bone broth into the crab pot, season, add wine yeast, tomatoes, turmeric powder, season to taste and bring to a boil.

Pour the hot pot broth into the hot pot, boil it, then dip the ingredients in to enjoy. The hot pot broth is sour, has a beautiful color, and is extremely attractive.

7. Gourd and Shrimp Hot Pot

Ingredient:

- Fresh shrimp.

- Vote.

- Raw ham, minced meat.

- Served with: Beef, squid.

- Vegetables: squash flowers, banana flowers, watercress, spinach...

Ingredients to cook broth for 4 people:

- 300-400 grams of small shrimp.

- Tomatoes: 3 fruits.

- Dried onion: 4-5 bulbs.

- Lard or cooking oil

- Salt: 1 teaspoon.

- Seasoning powder, fish sauce, MSG.

Making:

Step 1: Cook the broth

- Wash shrimp, divide into 2-3 parts depending on the size of your machine, add a little salt and water and blend together.

Use a sieve or strain several times to get all the shrimp meat.

- Boil the filtered shrimp water over medium heat, stirring gently while boiling so that the shrimp paste floats up and doesn't stick to the bottom of the pot.

- Heat 1 tablespoon of fat, fry onions until fragrant and golden brown, then remove or fry with tomatoes.

- Add the fried tomatoes into the shrimp water pot, season to taste and it's done.

Step 2: Grow

Mix minced meat with minced pork, add some dried onion and chopped shiitake mushrooms if you like. Form into even balls.

Peel and wash the squash. Shred one part of the squash to dip in, cut the other part into bite-sized pieces. Scoop out the core and put the meatballs in.

Step 3: Prepare the remaining ingredients

Beef hoof cut into bite-sized pieces.

Clean the squid. If the squid is big, cut it into pieces, if it is small, leave it whole. Clean the shrimp and arrange it next to the squid.

Pick and wash all vegetables. You can chop the water spinach if you like.

8. PORRIDGE HOT POT

Ingredient:

- Small intestine: 300gr

- Cartilage 100gr

- Pork nose and cheek meat: 200gr

- Basil, Vietnamese coriander, shallots, green onions, perilla (if you like peanuts, you can add them)

- Pig blood

- Pepper, MSG

- 1 coke bottle, cut the top to make a stuffing funnel

Making:

Intestines:

- To ensure hygiene, turn the pig's intestines inside out and knead with flour to remove the fishy smell and fluids. Then wash and squeeze 2 lemons into the bowl and rinse again until clean.

- Wash and chop green onions, Vietnamese coriander, and basil. Blanch ear and nose meat, then dice.

- Grind or mince the cartilage and mix with the diced nose and cheek meat mixture.

- Finally, mix the vegetable mixture with the marinated meat, add MSG and a little pepper (do not add fish sauce or salt because the pork blood is already salty).

- Next, cut the small intestine into pieces, tie one end. (You should make the filling mixture little by little to avoid freezing on the outside, letting the filling freeze on the inside will be more delicious).

- After preparing, start mixing the stuffing mixture. For every 2 small bowls of blood pudding, a bowl of water and a bowl of meat and vegetable mixture (if you like more blood, you can add more blood but the ratio is 1 blood: 1/2 water). Then stuff the intestines. Note, when stuffing to avoid air inside the intestines. After stuffing, tie the remaining end tightly, and continue doing this until finished.

- Boil the sausage: Boil a pot of water, then put the sausage in, turn down the heat, open the lid and cook until the blood inside turns black and almost cooked, then use a sharp skewer to poke to release steam and water, cook for a while then soak the sausage until cooked.

How to make porridge

- After boiling the offal, use the water to cook porridge. Cook porridge with a ratio of 5 times water to rice (cook porridge a bit thin so it can be dipped in steamed food).

- You can cook it in a rice cooker to prevent the porridge from burning, but if you cook it on a gas or electric stove, you must use a thick-bottomed pot to prevent the porridge from burning or sticking to the pot. You do not need to add any spices to the porridge pot because when boiling the water, the broth will be salty.

Source: https://giadinh.suckhoedoisong.vn/chi-tiet-cach-lam-8-mon-lau-ngon-mieng-giup-gia-dinh-quay-quan-dip-nghi-le-172250428154328937.htm