The word "hot pot" in translation from English means "hot pot", "hot pot". In the homeland of this invention, in China, it is called "hogo". This is an original and convenient way of eating food, a bit like fondue.
Instructions
Step 1
A hot pot is a large ceramic or metal pot of broth that sits on top of a brazier or single burner gas stove. Plates with various products are usually located nearby: meat, fish, vegetables. When the broth boils, the participants in the feast put food into it, and after two or three minutes they catch them with chopsticks and eat. If desired, you can collect broth in a separate bowl, which, thanks to the spices and those products that were cooked in it, acquires a rich and original taste.
Step 2
It is believed that Hogo was invented in the north of China, which has rather cold winters by Asian standards. This "hot pot" became an excellent means of fighting frost, moreover, it allowed several people to feed at once. Over time, Hogo began to be used throughout the year. It should be noted that the hot stove on which the pot stands also plays a role in warming those sitting at the table, so in the summer it is better to eat a hot pot in an air-conditioned room.
Step 3
Hot pot is widespread not only in China, but also practically throughout Southeast Asia: hot pots can be found in street cafes in Wetnam, Thailand, Cambodia, Mongolia. Of course, in each of these countries, the set of products and the composition of the broth will be slightly different, but the general principle will remain unchanged. For example, in Thailand, a hot pot pot will be a small brazier with a separate broth container that allows you to not only boil but also fry food. In China itself, the range of products for hot dogs will also differ, depending on the region.
Step 4
There are practically no restrictions on the ingredients for a hot pot: you can cook all types of meat, mushrooms, offal, vegetables, soy cheeses, noodles. Naturally, the cooking time will differ for different types of food, but after a little practice, you will be able to accurately determine the degree of readiness of thinly sliced pork, lamb, mushrooms or squid tentacles.
