Yulong Hot Pot

Name: Yulong Hot Pot
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 kg skin-on pork belly (cleaned, hair scraped off, boiled until 60% tender then sliced thin); 150 g dried large shrimp (soaked in boiling water for 20 minutes); 150 g soaked dried scallops; 150 g vermicelli (soaked in boiling water for 10 minutes, cut into ~4 inch strands); 400 g pickled cabbage (cleaned, cut into 1.5 inch long, 0.8 inch wide slices); 150 g soaked yellow mushrooms (cut into 1.5 inch long, 0.6 inch wide, 0.1 inch thick slices); 150 g cooked ham (sliced); 150 g soaked shiitake mushrooms (cut into 1.5 inch long, 0.6 inch wide, 0.1 inch thick slices); 40 g cooking wine; 2.5 g fine salt; 1.5 kg clear broth; 2 fermented bean curd (ground into a paste with cool boiled water); 50 g chive flowers; 50 g cilantro (cleaned and minced); sesame oil, to taste; chili oil, to taste; brined shrimp oil, to taste

Imperial Dragon Hot Pot

A hot pot dish from the Manchu-Han Imperial Feast, featuring sliced pork belly simmered with seafood accompaniments, served with a variety of dipping sauces.

45 min

Easy

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Ingredients

skin-on pork belly (cleaned, hair scraped off, boiled until 60% tender then sliced thin) 1 kg

dried large shrimp (soaked in boiling water for 20 minutes) 150 g

soaked dried scallops 150 g

vermicelli (soaked in boiling water for 10 minutes, cut into ~4 inch strands) 150 g

pickled cabbage (cleaned, cut into 1.5 inch long, 0.8 inch wide slices) 400 g

soaked yellow mushrooms (cut into 1.5 inch long, 0.6 inch wide, 0.1 inch thick slices) 150 g

cooked ham (sliced) 150 g

soaked shiitake mushrooms (cut into 1.5 inch long, 0.6 inch wide, 0.1 inch thick slices) 150 g

cooking wine 40 g

fine salt 2.5 g

clear broth 1.5 kg

fermented bean curd (ground into a paste with cool boiled water) 2

chive flowers 50 g

cilantro (cleaned and minced) 50 g

sesame oil to taste

chili oil to taste

brined shrimp oil to taste

Instructions

Prepare Ingredients

Rinse the skin-on pork belly clean, scrape off fine hairs. Rinse the cilantro clean, cut off the roots, and cut into 0.2 inch long segments. Use a knife to cut the soaked shiitake mushrooms and soaked yellow mushrooms into slices that are 1.5 inches long, 0.6 inches wide, and 0.1 inches thick. Place the vermicelli in a basin, pour in boiling water, soak for 10 minutes, drain once fully expanded, and cut into approximately 4 inch strands. Rinse the pickled cabbage clean, trim off the roots, and cut into slices that are 1.5 inches long and 0.8 inches wide. Place the dried large shrimp in a bowl, cover with boiling water, and soak for 20 minutes.

Boil Pork and Slice

Fill a pot with water, add the pork, and bring to a boil over high heat. Skim off any surface foam. Boil until the pork is 60% tender, then remove from the pot, drain thoroughly, let cool slightly, and cut into large thin slices that are 2 inches long and 0.1 inches thick.

Assemble and Simmer

First add the vermicelli and pickled cabbage slices to the hot pot. Then arrange the pork slices, dried scallops, dried large shrimp, yellow mushroom slices, ham slices, and shiitake mushroom slices in alternating order on top of the cabbage and vermicelli. Pour in the clear broth, add cooking wine and fine salt to adjust seasoning, bring to a boil over charcoal heat, and simmer for 10 minutes.

Prepare Dipping Sauces and Serve

Place the fermented bean curd in a small bowl and grind into a paste with cool boiled water. Put the minced cilantro in a small dish. Place the chive flowers, brined shrimp oil, sesame oil, and chili oil in separate small bowls, and serve together with the white meat hot pot.