New Year Hot Pot

Sorry I’ve been MIA these past few weeks. Unexpected situations came up so Chong and I have been extremely busy. Hopefully, I’ll fall back into my regular blogging schedule soon after things have settled down a bit.

Now to the good part. Chong and I celebrated the new year with a delicious hot pot that we decided to make last minute. We had lamb, beef, pork, shrimp, pork and beef meatballs, oyster mushrooms (which were soo good!) bean thread noodles, bok choy, yu choy, gai lan, napa cabbage, and spinach. I used my little fondue pot again and while it took a while for the veggies to cook, it was worth the wait.


2 comments so far

  1. pookie on

    omg mee. I was looking at your dish and I was wondering what knife (s) you used to cut up your meats. They look so thinly cut!! Can I ask for a tutorial on how to cut meat thinly or finely?? Please get back to me. thanks!!

    • adoseofmee on

      The lamb was store-bought and I just used my trusty white handle no-name knife to cut the pork and beef–I just make sure my knives are sharp before I start cutting. I will be glad to do a tut on how to cut meat thinly–I’m just waiting for my new usb cord.

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