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Alright, don’t linger, let’s approach this mike's mongolian shabu-shabu hot pot menu with 36 components which are surely easy to have, and we have to process them at the very least through 11 ways. You should commit a while on this, so the resulting food could be perfect.

Composition Mike's Mongolian Shabu-Shabu Hot Pot:

1. Give for ● For The Proteins:
2. Give for Thin Sliced Raw Chicken [I use thigh meat]
3. Give for Raw Thin Sliced Beef
4. Provide Raw Shrimp Or Scallops
5. Provide ● For The Beef & Chicken Broths:
6. Get 1 Box (32 oz) - Beef Stock
7. Need 1 Box (32 oz) - Chicken Stock
8. Require 1 (32 oz) for Seafood Stock
9. Provide 1 (32 oz) for Vegetable Stock
10. Require 20 - Fresh Thai Chilie Peppers
11. Need to taste for Sichuan Pi Xian Hot Bean Chilie Paste
12. Get to taste - Sichuan Dried Red Peppercorn Blend
13. Provide to taste Gochujang Roasted Hot Pepper Paste
14. Need as needed Dried Scorpion Chiles
15. You need to taste for Dried Red Thai Peppers
16. Need to taste for Red Pepper Flakes
17. Prepare 30 Cloves Fresh Garlic [smashed - divided]
18. Require 2 of 2" Chunks Fresh Ginger
19. Get to taste - Leaves of Fresh Cilantro
20. You need 1/4 tsp Chinese 5 Spice [per side]
21. You need to taste of Leaves of Thai Basil
22. Give 2 for 2" Chunks Diakon Radishes
23. You need to taste for Fine Minced Lemon Grass
24. Provide to taste - Fish Sauce
25. Prepare to taste of Soy Sauce
26. Require - Brown Sugar [optional]
27. Make ready as needed Jalapeños
28. Take as needed of Star Anise
29. Require for ● For The Vegetables:
30. Make ready as needed of White Onions [quartered]
31. Get as needed of Fresh Whole Mushrooms
32. Make ready as needed - Fresh Chinese Cabbage [bok choy - quartered]
33. Prepare for Fresh Broccoli
34. Provide - ● For The Kitchen Equipment:
35. Take of Mongolian Shabu-Shabu Hot Pot
36. Get of Wooden Or Metal Scewers

Mike's Mongolian Shabu-Shabu Hot Pot instructions:

1. In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. - - If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side.
2. Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired.
3. Szechuan Peppercorns as desired.
4. Chop your herbs and vegetables and gather your seasonings.
5. Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!
6. Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer.
7. Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers.
8. Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth.
9. Feed your desired vegetables on to separate skewers as well.
10. Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. - - Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. - No worries. No germs could ever survive this broth! - - For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture.
11. Enjoy your extra spicy, culinary taste and tour of Chengdu, China!

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