Preparing Meat For Hot Pot: A Guide To Tender, Juicy Slices

Preparing meat for a hot pot is simple: just slice it thinly. If you're slicing your own meat, it's best to freeze the meat first, as this makes it easier to cut into thin slices. You can use any kind of meat you like, but popular options include beef, pork, and chicken.

Meat choices: beef, lamb, pork, chicken, or seafood

When preparing meat for hot pot, it's important to slice it thinly so that it cooks quickly in the boiling broth. You can buy pre-sliced meat from Asian grocery stores, or slice it yourself. If you're slicing it yourself, place the meat in the freezer for 20-30 minutes to firm it up, then thinly slice it.

Beef

Beef is a popular choice for hot pot. Look for well-marbled cuts such as ribeye, brisket, short rib, sirloin, flank steak, or chuck. You can also use beef balls or beef slices with roe.

Lamb

Lamb shoulder or leg is a good choice for hot pot. Slice it thinly and cook it for around 90 seconds for a tender, rare result.

Pork

Pork belly, pork shoulder or loin, and pork jowl are all popular choices for hot pot. Slice them thinly, or buy pre-sliced pork from an Asian grocery store.

Chicken

Boneless chicken breast or thighs can be used for hot pot. Slice the meat thinly against the grain.

Seafood

A variety of seafood can be used for hot pot, including shrimp, squid, scallops, clams, fish slices or fillets, and seafood balls.

Meat prep: slice thinly, freeze first for easier slicing

When preparing meat for hot pot, it's important to slice the meat thinly. This is because hot pot is cooked at the table, with various ingredients being added to the broth and cooked for a short time. Thinly sliced meat will cook faster and more evenly.

To achieve thin slices of meat, it's recommended to partially freeze the meat before slicing. By placing the meat in the freezer for around 15 to 30 minutes, you can firm it up without turning it icy. This makes it easier to slice the meat thinly and consistently. Freezing the meat also helps to prevent it from shredding or turning mushy during the slicing process.

Once the meat has chilled, remove it from the freezer and begin slicing. Aim for thin, even slices that will cook quickly in the hot pot broth.

Different types of meat may require slight adjustments to the freezing time. For example, fatty meats like beef brisket or chuck may need a little longer in the freezer due to their higher fat content. Additionally, if you're working with frozen meat, only partially defrost it before slicing to maintain the firmness that facilitates thin slicing.

Meat cooking: swish in broth, use a strainer, or cook in batches

When preparing meat for hot pot, it is important to slice the meat thinly. This is because hot pot is cooked quickly in a shallow pot of broth. Thinly sliced meat ensures that the meat cooks evenly and quickly.

To prepare the meat, you can either buy pre-sliced meat from an Asian supermarket or slice the meat yourself. If slicing the meat yourself, choose pieces of meat that are heavely marbled and place them in the freezer for about 30 minutes. This will make the meat slightly firmer and easier to slice thinly.

When cooking the meat in the hot pot, there are a few different methods you can use. One method is to swish the meat around in the broth. Bring the broth to a boil, add the meat, and swish it around for a few seconds until it is cooked to your liking. You can also let the broth come back to a boil after adding the meat, which will ensure that it is fully cooked. Another option is to cook the meat in batches. Add a few pieces of meat to the broth at a time, cooking them for 30 seconds to 2 minutes, depending on the type of meat. This will ensure that the meat doesn't overcook and that the broth stays at a boil.

Meat alternatives: tofu, tofu puffs, tofu skin, or seafood balls

Tofu, tofu puffs, tofu skin, and seafood balls are all great meat alternatives for a hot pot.

Tofu is a must-have for hot pot. It comes in many varieties, including firm tofu, frozen tofu, silken tofu, and tofu puffs. Before adding tofu to the hot pot, cut it into small, bite-sized pieces. Frozen tofu has a unique, spongy texture that soaks up a lot of broth. Tofu puffs are airy and also absorb tons of broth, but be careful when biting into them as they retain heat. Tofu skin is pleasantly chewy and should be cooked for 20-30 seconds.

Seafood balls are another popular meat alternative. They are made from pounded fish or shellfish and have a distinct bouncy texture. They are available ready-made at Chinese grocers and can be cooked in the hot pot in 3-5 minutes.

Other meat alternatives to consider for hot pot include:

• Veggie balls: these are meant to be a substitute for fish or meat balls and are available in many varieties, including "squid" balls, "shrimp" balls, mushroom balls, and spinach balls.
• Veggie soy rolls: these are a vegan alternative to luncheon meat and can be found in Asian vegetarian stores.
• Vegan fish tofu: this has a chewy texture and seafood flavour and can be found in Asian vegetarian stores.
• Bean curd sticks: these are sold dried or fresh and are best soaked overnight before cooking. They have a chewy texture and are very popular for hot pot.
• Tofu noodles: these are thin sheets of bean curd that resemble noodles and are a great alternative for those watching their carb intake.
• Q-tofu or Thousand Layer Tofu: this has a chewy, bouncy texture similar to vegan fish tofu.
• Bean curd knots: these have a layered, chewy texture and can be bought fresh or dried. The dried variety does not need to be soaked before cooking.
• Fried bean curd rolls: these are similar to Fruit Roll-Ups but with a soybean flavour. They only need to be cooked for a few seconds.

Meat leftovers: stir-fry, gyudon, tacos, or cheesesteak

When preparing meat for a hot pot, it's important to slice it thinly so it cooks quickly in the boiling broth. You can buy pre-sliced meat from Asian grocery stores, or slice it yourself by partially freezing the meat until it's slightly solid, then cutting it as thinly as possible.

If you have leftover meat from a hot pot, there are several dishes you can make to ensure nothing goes to waste. Here are some ideas:

Stir-fry

Leftover meat can be transformed into a delicious stir-fry. Simply slice up the meat and toss it into a wok or frying pan with your choice of vegetables and a stir-fry sauce. This is a quick and easy way to create a tasty meal from your leftovers.

Gyudon

Gyudon is a Japanese rice bowl dish consisting of thinly sliced fatty beef, onions, and a sauce made from mirin and soy sauce, served over rice with a fried egg. To make gyudon with your leftover meat, cook the onions in a skillet with oil for about 10 minutes, stirring often. Then, add the meat and continue cooking until it is slightly browned. Add the mirin, soy sauce, and stock, and simmer for about 10-15 minutes to reduce the liquid into a thin sauce. Meanwhile, fry an egg sunny-side up in a separate skillet. Serve the beef and onion mixture over rice with the fried egg on top, garnished with chopped scallions and sesame seeds if desired.

Tacos

If you're looking for a more creative way to use your leftover meat, why not try making tacos? You can either reheat the meat and serve it in a traditional taco shell with your choice of toppings, or get creative and make breakfast tacos with steak and eggs.

Cheesesteak

For a hearty and satisfying meal, you can use your leftover meat to make a cheesesteak. Simply sauté the meat with onions and peppers, melt some cheese on top, and serve it on a hoagie roll. This is a classic and comforting way to enjoy your leftovers.

Frequently asked questions