Eel, Emu Meat, Grass Carp and Assorted Vegetables Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Compared with other meats, emu contains less fat but more iron, and is thus a healthy choice of red meat. Bamboo pith is rich in dietary fibre, which is beneficial for intestinal functions."
Ingredients (Serve 6): (i) Soup Base
| Water | 1250 ml |
| Kelps | 5g |
| Bonito flakes | 15g |
(ii) Seasonings:
| Salt | 1/2 teaspoon |
| Sake | 2 teaspoons |
(iii) Hot Pot Ingredients:
| Eel (sliced) | 100g |
| Emu meat (sliced) | 100g |
| Mung bean noodles | 50g |
| Bamboo piths | 40g |
| Tomato | 1 |
| Onion | 1 |
| Green scallion | 1 stalk |
| Bean curd (made in cloth bag) | 1 |
| White radishes | 15g |
| Carrots | 20g |
| Seaweeds | 3 |
| Assorted vegetables | 500g |
| Assorted mushrooms | 150g |
Cooking Method:
| 1. | Boil the water. Add kelps and bonito flakes. Cook for 30 minutes. Season with salt and sake. Set aside. |
| 2. | Wash all hot pot Ingredients and serve. |
This recipe is provided by Supreme Hot Pot.
Extract from CookSmart, Issue 13
