Tomato Flavor Hot Pot
Ingredients: Beef bones, Pork neck, Chicken bone, Water, Tomatoes · 240 min cook time · 650kcal · ~₩63,900
Ingredients
1kg Beef bones, 500g Pork neck, 500g Chicken bone, 4l Water, 5medium sized Tomatoes, 4cloves Garlic, 3slices Ginger slices, 2pieces Shallots, 1piece Cinnamon stick, 1piece Bay leaf, 1piece Star anise, 4pieces White part of spring onion, 50ml Cooking oil, 2tbsp Tomato paste, 2tsp Sugar, 2tsp Salt, 500g Assorted meatballs, 200g Green leaf vegetable, 100g Shiitake mushroom, 100g Needle mushrooms, 300g Pork loin, 300g Beef brisket, 200g Beef tripe, 2ears Golden corn, 1can Canned lunch meat, 1stalk Scallion
Instructions
1. Trim the fatty parts off the chicken bone. Add beef bones, pork neck, and chicken bone into a big pot with water. Plunge the bones to remove nasty bits floating on top. Bring to a boil and use a strainer to fish out any additional nasty bits.
2. Once clean, take out all the bones and discard the water. This step helps remove funky smells and ensures a clean broth.
3. Put the bones back into a new pot with fresh water, maintaining a bone to water ratio of about 1 to 4 in volume. Cover and bring to a boil again.
4. There will be grease floating on top. Use an oil strainer to remove the oil if you want a less oily broth.
5. Turn the heat to low, cover, and keep it at a slight simmer for at least 3 hours to create a rich, all-purpose stock.
6. Dice 5 medium-sized tomatoes. Prepare aromatics and spices: garlic, ginger slices, 2 shallots cut in half, 1 piece of cinnamon stick, 1 piece of bay leaf, 1 piece of star anise, and 4 pieces of the white part of spring onion.
7. Add a generous amount of cooking oil to a wok or large pot. Warm it up and add all the spices and aromatics. Stir them until fragrant.
8. Add a couple tablespoons of tomato paste. Keep stirring and mixing until the oil becomes a red-orange color.
9. Introduce the diced tomatoes and continue cooking until the tomato juice starts appearing.
10. Add 2 teaspoons of sugar and 2 teaspoons of salt. These seasonings will help bring out more flavor from the tomatoes.
11. Turn the heat to low and keep stirring and pressing the tomatoes until they reach a pureed texture.
12. Pour in the prepared stock. Cover and bring it to a boil.
13. To achieve a cleaner broth, sieve out all the solid ingredients from the tomato soup.
14. Pour the tomato soup into your chosen hot pot container. If the liquid level is low, add more stock.
15. Prepare side ingredients: slice assorted meatballs, green leaf vegetables, shiitake mushrooms (cut with a pattern for aesthetics), needle mushrooms, pork loin (slice diagonally after freezing for 1 hour), beef brisket, beef tripe (cut along layers with scissors), golden corn (cut in half), and canned lunch meat (sliced thickly). Add a few pieces of scallion for garnish.
16. Arrange all prepared ingredients on plates for presentation.
17. Bring the hot pot to a boil. Add some salt to adjust the taste.
18. Start enjoying the hot pot by cooking ingredients in the soup. For meat, cook until it just turns color for the perfect texture.
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