How to Make Gyakhog - Tibetan Hotpot

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are less expensive than breast.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is healthier, while canola oil is often cheaper.

Remove the skin from the pork belly and cut it into slices.

Add 0.5 teaspoon ground sichuan pepper, 1 teaspoon salt, a little bit of pepper, 5 slices of ginger, 1 green onion, and 2 tablespoons cooking wine to the pork belly. Mix well and seal it to marinate for 15 minutes.

Beat 2 eggs in a bowl.

Add 3 tablespoons flour and 1 tablespoon corn starch to the beaten eggs.

After 15 minutes, remove the ginger and green onion from the marinated pork belly.

Pour the egg flour mixture over the marinated meat and add 0.5 teaspoon salt.

Heat oil in a pan until hot, then place the meat into it piece by piece.

Fry the meat for a short while, then take it out and let the oil heat up again for a second fry to keep the outside crispy and the inside soft.

Once the meat is golden, take it out.

For the meatballs, combine 300g ground beef with 0.5 teaspoon salt, a bit of pepper, 2 tablespoons water, and 1 tablespoon corn starch. Mix well and form into round balls.

Heat oil in a pan and fry the meatballs on medium heat.

Soak kelp, wood ear mushrooms, vermicelles, 3 shitake mushrooms, and dried shrimp in water for 3-4 hours.

Boil pork belly with 1 green onion, some slices of ginger, 1 bay leaf, and 2 teaspoons salt. Cover and boil for 40 minutes.

Add some sichuan peppercorns to the beef and 2 teaspoons salt for flavor.

Rinse the soaked kelp and cut it into pieces. Slice up the shitake mushrooms.

Remove the hard parts of the wood ear mushrooms and slice the pork belly after it cools down.

Slice carrots, cut tofu into squares, and slice champignons and oyster mushrooms.

Add the beef broth from boiling to a pot, adding a bit of water to serve as the base for the hotpot.

Add sliced shitake mushrooms and dried shrimp to the broth, along with 1.5 tablespoons salt. Boil on medium heat for 30 minutes, adjusting salt to taste.

After 30 minutes, take out the shitake mushrooms and shrimp.

Set up green vegetables on the side to add later and pour the broth into the hotpot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens