Hu Shi's One-Pot Dish
Hu Shi's Yipin Pot: a traditional Huizhou multi-layer hot pot dish, where meat dishes are layered over vegetable bases, then slow-simmered on low heat following an initial high-heat blitz.
Ingredients
pork belly (maroon-colored, three-layer cut)
to taste
chicken
to taste
eggs
to taste
vegetables (placed underneath)
to taste
tofu
to taste
dried shrimp
to taste
fried tofu puffs
to taste
bamboo shoot skins, dried bamboo shoots, radish, dried beans, egg dumplings, tofu skin-wrapped meat dumplings (optional add-ins)
optional
Instructions
1
Layer the ingredients
In Hu Shi's One-Pot Dish, the meat and richer items are placed on top, with the vegetables arranged underneath. The pot can be built up to seven layers; arrange the pork belly, chicken, eggs, vegetables, tofu, dried shrimp, and fried tofu puffs in order.
2
Blast with high heat
Once everything is layered in, begin by bringing the pot to a vigorous, roaring boil over high heat.
3
Slow simmer over charcoal
Then transfer the pot to a fierce charcoal fire and let it slowly braise. While it simmers, use a ladle to scoop the oily broth from the pot and pour it over the top of the ingredients so the flavor stays evenly distributed throughout.
4
Done
The dish is ready when the three-layer pork belly can be picked up with chopsticks and looks as though it can barely hold itself together, trembling and on the verge of falling apart.
