The Secret To Mongolian Hot Pot Broth: A Cultural Culinary Adventure

Mongolian hot pot broth is a flavourful and aromatic broth often made with a variety of spices, aromatics, and meat-based ingredients. The broth is known for its rich and savoury taste, with a combination of spices such as dried chilli peppers, Sichuan pepper, star anise, cassia cinnamon, and bay leaves. Aromatics like scallions, onions, garlic, and ginger also add depth of flavour to the broth. In addition, bone broth or chicken stock is commonly used as a base, contributing to the unctuous texture and savoury notes of the dish.

Broth ingredients

The broth is the base component of a tasty hot pot. There are two types of broth for hot pots: a spicy version and a clear version. The key to a successful hot pot is the broth, and the bone broth is what gives it an unctuous texture.

To make the spicy soup base, you will need:

• Beef tallow (beef dripping)
• Dried chilli peppers and Sichuan pepper
• Other spices, such as star anise, cassia cinnamon, bay leaves, and Chinese black cardamom
• Aromatics, such as scallions, onion, coriander, garlic, and ginger
• Sichuan chilli bean paste and fermented black beans
• Shaoxing rice wine and sugar

For the mild broth, you will need:

• Stock made from chicken, pork, beef, mushroom, or tomatoes
• Aromatics, such as scallions and ginger
• Herbs and vegetables, such as shiitake mushrooms, Chinese dates, and Goji berries

A very simple version of the mild broth can be made with just water, scallions, and ginger.

• 9 cups chicken bone broth or store-bought bone broth
• 20 garlic cloves, crushed and peeled
• 2 negi (Japanese green onion) or 4 large scallions, coarsely chopped
• One 5-inch piece of fresh ginger, peeled and thinly sliced
• Chinese dried dates
• Black cardamom or amomum costatum seeds
• Dried astragalus root slices
• Dried lotus seeds
• Dried goji berries
• Ground white pepper

Spices and aromatics

Aromatics typically used in Mongolian hot pot broth include garlic, ginger, scallions, coriander, and Chinese dried dates. Spices such as black cardamom, amomum costatum seeds, astragalus root, and dried lotus seeds add depth of flavour and aroma to the broth. In addition, ground white pepper is often added for a subtle kick of heat. For a spicier broth, Chinese dried red chilli peppers and chilli powder or red pepper flakes can be included.

For a more mild and simple broth, scallions and ginger can be simmered in water or stock. For extra flavour and colour, ingredients such as shiitake mushrooms, Chinese dates (jujubes), and goji berries can be added. This type of broth is light and easy to prepare, providing a flavourful base for the hot pot without being overpowering.

The proper way to eat Mongolian hot pot is to cook slices of lamb in the hot broth, dip them in a rich and flavourful sauce, and then add tofu, leafy green vegetables, and noodles to the pot. The broth serves as the base for a communal meal, bringing family and friends together to enjoy a variety of ingredients cooked in the aromatic and savoury soup.

Meat and vegetables

The meat and vegetables used in a Mongolian hot pot are typically thinly sliced to ensure quick and consistent cooking in the broth.

Meats can include lamb, goat, beef, pork, chicken, or other poultry. These are usually served raw and placed into the simmering broth to cook. However, some recipes call for stir-frying the meat before adding it to the broth.

For vegetables, leafy greens such as bok choy, spinach, or napa cabbage are popular choices. Other vegetables used include shiitake mushrooms, carrots, green onions, and potatoes.

Noodles are also a common addition to a Mongolian hot pot. These can include soba (buckwheat) noodles, cellophane noodles (also called mung bean or glass noodles), Korean glass noodles, or udon noodles.

Preparation and cooking

Ingredients

Mongolian hot pot broth is a flavourful and aromatic soup base. The ingredients you will need to make the broth are:

• Beef tallow (or beef dripping)
• Dried chilli peppers
• Sichuan peppercorns
• Other spices (star anise, cassia cinnamon, bay leaves, Chinese black cardamom)
• Aromatics (scallions, onion, coriander, garlic, ginger)
• Sichuan chilli bean paste
• Fermented black beans
• Shaoxing rice wine
• Sugar
• Salt
• White pepper
• Chicken (or chicken stock)
• Shiitake mushrooms
• Chinese dates (jujube)
• Goji berries

Method

To make the Mongolian hot pot broth, follow these steps:

• Melt the beef tallow in a pan with cooking oil.
• Add the spices (star anise, cassia cinnamon, bay leaves, Chinese black cardamom) and infuse over medium heat.
• Once the bay leaves start to brown, remove the spices and add the aromatics (scallions, onion, coriander) to the pan. Fry until the onion starts to brown at the edges.
• Add the dried chilli peppers, Sichuan chilli bean paste, fermented black beans, minced garlic and ginger to the pan. Simmer to release the flavours.
• Finally, add the sugar, Sichuan peppercorns, Shaoxing rice wine, salt and white pepper to the pan.
• Transfer the mixture to a heatproof container and refrigerate until cooled.
• For a more intense flavour, leave the broth to refrigerate for 24 hours.

Tips

• If you prefer a vegan option, replace the beef tallow with a neutral-flavoured cooking oil.
• You can also buy ready-made hot pot soup base from Chinese shops or online.
• For a milder broth, use chicken stock as the base and add shiitake mushrooms, scallions, Chinese dates and Goji berries for extra flavour.

Serving suggestions

The Mongolian hot pot is a popular soup in northern China. It is a communal meal, with family and friends helping themselves from a communal pot. The key to a successful hot pot is the base broth, which is typically made from lamb or chicken stock.

To serve, bring the broth with dark soy sauce to a boil and add ginger and green onion. Transfer the broth to a fondue pot, which should be approximately 2/3 to 3/4 full. Place the fondue pot on a burner and keep it simmering throughout the meal. Keep the remaining broth warm on the stovetop.

Lay out the raw lamb (or chicken), chopped vegetables, and any side dishes on separate platters on the table. Place small individual bowls of dipping sauces such as soy sauce, sesame paste, preserved bean curd, chili oil, hoisin sauce, and red rice vinegar on the table. Ensure each guest has a complete place setting, including a dipping fork and a small bowl for their cooked food.

To eat, guests spear the raw food with their dipping fork and cook it briefly in the broth. They can then dip their cooked food in the sauces as desired. Use a dipping basket to cook the vegetables in batches and ladle them into soup bowls. Noodles should be cooked and served at the end of the meal.

Frequently asked questions