Recipes · Chinese · Main Courses
Chongqing Hot Pot
One serving has 593 kcal and 36 g protein, and at least a fifth of a woman's daily need of niacin (87%), pyridoxine (79%), manganese (72%), selenium (69%), zinc (67%) and phosphorus (60%). Ready in 50 minutes.
- Preparation: 20 min
- Cooking: 30 min
- Makes: 1 serving (538 g)
- Difficulty: Hard
- Diets: Dairy-free, High protein
- Contains: beef, celery, gluten, soy
Ingredients
- 10 g Black bean sauce
- 8 g Chilies, dried red
- 2 g Black pepper
- 10 g Garlic, raw
- 8 g Ginger, fresh
- 20 g Beef tallow
- 220 g Beef broth
- 100 g Beef flank steak, raw
- 50 g Tofu, firm
- 60 g Napa cabbage, raw
- 30 g Mushrooms, enoki, raw
- 20 g Glass noodles, dry
Method
- Melt the beef tallow in a pot over medium heat, add the doubanjiang, dried chilies, garlic and ginger, and fry for 2-3 minutes until fragrant and the oil turns red.
- Pour in the beef broth, bring to a boil, add the black pepper, and simmer for 15 minutes to let the flavours infuse.
- Slice the beef very thinly against the grain, and arrange the tofu, napa cabbage, enoki mushroom and glass noodles on a platter.
- Keep the pot at a rolling simmer on a tabletop burner, and cook each ingredient briefly in the broth, a portion at a time, until just done: seconds for the beef, a few minutes for the vegetables and noodles.
- Eat straight from the pot as each item finishes cooking, dipping it in a little of the broth.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 593 kcal | 28% |
| Carbohydrates | 36.3 g | |
| Water | 423 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 36.4 g | 76% |
| Tryptophan | 0.3 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.6 g | |
| Lysine | 2.4 g | |
| Methionine | 0.69 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.7 g | |
| Histidine | 0.96 g | |
| Fat | 34.8 g | |
| Monounsaturated | 13.2 g | |
| Polyunsaturated | 4.5 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.8 g | |
| Saturated | 14.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 89.8 mg | |
| Calcium | 467 mg | 47% |
| Copper | 0.43 mg | 48% |
| Iron | 5.2 mg | 29% |
| Magnesium | 90.4 mg | 29% |
| Manganese | 1.3 mg | 72% |
| Phosphorus | 418 mg | 60% |
| Potassium | 1,100 mg | 23% |
| Selenium | 38.1 µg | 69% |
| Sodium | 1,482 mg | |
| Zinc | 5.3 mg | 67% |
| Thiamin (vitamin B1) | 0.3 mg | 27% |
| Riboflavin (vitamin B2) | 0.4 mg | 36% |
| Niacin (vitamin B3) | 12.1 mg | 87% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 1 mg | 79% |
| Folate (vitamin B9) | 103 µg | 26% |
| Cobalamin (vitamin B12) | 1.3 µg | 55% |
| Choline | 162 mg | 38% |
| Vitamin A | 116 µg | 17% |
| Vitamin C | 22.3 mg | 30% |
| Vitamin D (D2 + D3) | 11.1 IU | 2% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 40.7 µg | 45% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
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