Blanket Hot Pot, a winter favorite from Northeast China, involves covering ingredients with an edible “blanket” while cooking. Ribs become “Little Pig Covering,” chicken pieces are “Little Chicken Covering,” and lamb turns into “Little Lamb Covering.” The names sound warm and cute—a creative touch from the lovely people of Northeast China.
Today, on the Winter Solstice, it’s the perfect time for “Covering with a Blanket.” It looks cozy and enhances the flavor of the pot.
This time, I went all out. Besides “Little Pig Covering,” I made a luxurious “Boston Lobster Covering” . Now I can finally say that rich-sounding phrase: “Bring me a Boston lobster.” 
Boston lobster, once soaked in the soup, becomes even more tender and juicy. After cleaning and desanding the shellfish, they release fresh juices into the broth. The dough “blanket” seals everything in, preventing evaporation. As the wheat aroma and ocean flavors blend, opening the pot brings a wonderful surprise.
The “blanket” not only locks in flavor but also turns soft and tender from the steam, making it a perfect staple. Tear it apart bit by bit—meat, dough, and soup all together. No matter how cold the wind blows outside, this warmth instantly soothes the soul.
Today, let’s forget saving the earth and just stay under the blankets to keep warm.
Seafood Covering
Step One: Seafood Preparation——Boston Lobster
1、Brush the Boston lobster clean, insert a chopstick into the tail to let it release urine.
2、Separate the lobster head from the body, cut off the antennae and legs, then separate the head from the shell, removing the gills.
3、Split the lobster body in half along the center line, remove the intestinal tract, then split the body and shell in half again, using the back of a knife or a hammer to crack the claws for better flavor absorption.
Abalone
1、Use a small knife to cut along the edge of the white membrane, gently twist to separate the abalone meat from the shell, remove the viscera, and snip off the teeth.
2、Mix with 2 tablespoons of starch, scrub clean with a brush, and score the abalone meat with a crisscross pattern.
Mussels
First, brush the mussels clean, soak them in water with 1 tablespoon of salt and 1 tablespoon of sesame oil for 2-3 hours to let them spit out sand, then rinse again. Use a small knife to pry open the shells, remove the meat from the shell, and snip off the connecting parts.
Scallops
First, brush the scallops clean, soak them in water with 1 tablespoon of salt and 1 tablespoon of sesame oil for 2-3 hours to let them spit out sand, then rinse again. Use a small knife to separate the meat from the shell, remove the viscera, and rinse clean.
Periwinkles and Sea Snails
Brush the surface clean, twist out the heads, and rinse thoroughly.
Step Two: Making the Covering
1、Mix 200g of all-purpose flour, 2g of salt, and 175g of warm water into a dough, let it rest for 15 minutes.
2、Dust the work surface with flour, place the dough on it, and continue to dust the dough to prevent sticking. Flatten and roll out the dough.
3、Drizzle with 20g of vegetable oil, fold and then unfold the dough to ensure the oil coats every part.
4、Starting from the center, make a cut, roll up, and then roll out into a pancake.
Step Three: Cooking
1、Heat the pot, add 15g of cooking oil, 30g of minced onion, and 15g of minced garlic, sauté until fragrant, add 1 tablespoon of Pixian bean paste, stir-fry over low heat to release the red oil, add diced tomatoes, half a tablespoon of salt, 3/4 tablespoon of sugar, cook until it becomes a paste, then add 2 tablespoons of light soy sauce, half a tablespoon of bean paste, and a large bowl of water, stir until boiling, set aside.
2、Place baby bok choy, soaked vermicelli, and prepared seafood into the pot.
3、Pour the prepared soup into the pot, sprinkle with 2 scallions, 10g of ginger shreds, and 2 tablespoons of cooking wine.
4、Cover with the “blanket” (pancake), turn up the heat, and once it boils, simmer for 15 minutes, ready to enjoy.
Little Pig Covering
1、Cut 850g pork ribs into pieces, break 260g green beans into segments, and cut 150g peeled potatoes and 70g peeled carrots into wedges. Blanch the ribs in cold water with a scallion knot, 3 ginger slices, and 2 tablespoons of cooking wine. Boil for 4 minutes, rinse, and set aside.
2、Heat a pot, add 20g rock sugar and 10g cooking oil, and caramelize over medium-low heat until reddish-brown. Add the blanched ribs, stir-fry, then transfer to a clay pot.
3、Add enough water to cover the ribs. Stir in 1/6 tablespoon thirteen spice, 4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon each of oyster sauce, cooking wine, and bean paste. Simmer on low heat for 30 minutes.
4、In another pot, heat 1 tablespoon minced garlic until fragrant. Add 100g sliced pork belly, stir-fry, then add green beans, potatoes, and carrots. Stir-fry again, then mix in the cooked ribs. Simmer for 10 minutes over medium heat.
5、Optionally, add 150g soaked wide noodles and 6 pieces of frozen tofu. Cover with a pancake and simmer for 15 more minutes.
Let’s hide under the blankets and keep warm.I hope this translation captures the essence and charm of the original text!
