How to Make Hot Pot at Home

Method6 steps · about 2 hr

1. 1

   Step 1: In a large pot with water (5 L), add chicken (1000 g), pig bones, white peppercorn (8-10), long green onion (1) and ginger (1). Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.

   Simmer Stock · 60 minUses 1000 g chicken (cut into chunks) · 250 g pork bones · 8-10 white peppercorn · 1 long green onion (大葱, cut into small sections) · 1 thumb ginger (smashed) · 5 L water

2. 2

   Step 2: Cut darky leafy vegetable into small pieces. Peel the root vegetable and melons (400 g) and cut into thin slices.

   Uses 250 g dark leafy vegetables (bok choy, cabbage, snow pea leaves etc, choose the seasonal ones) · 400 g root vegetable and melons (peeled and cut into thin slices)

3. 3

   Step 3: Remove the hard ends of mushrooms and break the large pieces into smaller ones.

   Uses 250 g mixed mushrooms (shiitake mushroom, needle mushroom and others)

4. 4

   Step 4: Unpack the thin meat slices, frozen meatballs (500 g) and tofu. Prepare the shrimp or oysters as needed. Keep raw meat and seafood (300 g) on separate serving plates, and follow package thawing/cooking instructions for frozen products.

   Uses 1 box of sliced meat (lamb, pork belly or beef) · 500 g meatballs (shrimp balls, pork balls, beef balls. You can get the frozen one from the store) · 1 box of regular firm tofu or soft tofu · 300 g seafood (mainly shrimp or oyster)

5. 5

   Step 5: Set out sesame oil, chopped green onion/coriander, smashed garlic, salt, light soy sauce, vinegar and roasted white sesame seeds. Let each diner choose a dipping-sauce combination to taste.

   Uses Sesame oil as needed · Chopped green onion · Chopped coriander · smashed garlic · Salt · Light soy sauce as needed · Vinegar as needed · Roasted white sesame seeds

6. 6

   Step 6: Add the hot-pot soup-base (1 package) package to the serving pot with around 2.5–4 litres of the prepared light chicken stock and 2–3 additional long green onion sections. Bring to a simmer and keep simmering while diners cook the prepared meat, balls, tofu, seafood, vegetables and optional noodles (200 g) in batches. Cook each ingredient through before eating; use package directions for meatballs/noodles and a food thermometer for meat where appropriate. Serve with the individual dipping sauces and any chosen prepared fried rice, drinks or cooked side dishes.

   Uses 1 package of hot pot soup base · Around 2.5–4 litres prepared chicken stock · 2–3 additional long green onion sections for serving broth · Prepared leafy greens and thinly sliced roots/melons · Trimmed prepared mushrooms · Prepared hot-pot meat, balls, tofu and seafood · Individual dipping sauces · 200 g noodles (freshly handmade noodles or glass noodles)