Hot Pot at Home

A communal feast where thinly sliced beef, tender chicken, and fresh seafood cook in moments at your table, dipped into aromatic broth with silky tofu and springy noodles. The interactive nature transforms dinner into an experience, letting everyone customize their bites and pace. Perfect for gatherings where you want conversation and connection alongside incredible flavors.

Ingredients

6 lb beef flank

3 lb chicken breast

3 lb pork chops

6 lb tilapia fish fillets

4.5 lb shrimp (size 31–35)

4.5 lb squid

3 lb firm tofu

12 oz dried vermicelli noodles

3 lb spinach

3 lb Chinese broccoli

1.5 lb seafood mushroom

1.5 lb king oyster mushroom

4.5 lb daikon (used as soup base)

0.75 tsp salt (fish marinade)

White pepper to taste (fish marinade)

3 tsp cornstarch (fish marinade)

6 tbsp water (fish marinade)

1.5 tsp baking soda (squid marinade)

1.5 tsp water (squid marinade)

1.5 tsp salt (pork marinade)

1.5 tsp baking soda (pork marinade)

6 tsp cornstarch (pork marinade)

3 tbsp water (pork marinade)

12 tbsp light soy sauce (dipping sauce)

3 tbsp Shacha sauce (dipping sauce)

3 tbsp olive oil (dipping sauce)

1.5 tbsp sesame oil (dipping sauce)

12 tbsp oyster sauce (dipping sauce)

3 tsp salt (dipping sauce)

3 tsp sugar (dipping sauce)

3 tsp chicken bouillon (dipping sauce)

1.5 tsp chili oil to taste (dipping sauce)

12 tbsp boiled water (dipping sauce)

Instructions

Freeze and partially thaw meat: Partially frozen meat is significantly easier to cut into thin slices. Move fully frozen meat from the freezer to the refrigerator overnight, or place fresh meat in the freezer for 1–2 hours. The meat should be still hard but have some give.

Wash and prepare vegetables and mushrooms: Rinse all vegetables and mushrooms thoroughly. Cut firm tofu into cubes.

Cut beef, pork, and chicken into thin slices: Place a towel underneath the cutting board for stability. Carefully cut each piece of meat into 1–2 mm slices so they cook quickly in the boiling hot pot.

Marinate the pork chop slices: In an empty bowl, mix 1.5 tsp salt, 1.5 tsp baking soda, 6 tsp cornstarch, and 3 tbsp water. Add the pork slices and mix to coat.

Prepare squid: Cut down the middle to remove innards. Pull out the entrails, clear quill, and purple membrane. Cut away the innards below the eyes and save the tentacles. Score the interior side of the squid with diagonal cuts, then cut into smaller triangles.

Marinate the squid: Mix 1.5 tsp baking soda and 1.5 tsp water in a bowl, then add the squid and mix to coat.

Prepare marinated fish slices: Cut about half of the tilapia fillets into 1 cm slices. Marinate with 0.75 tsp salt, white pepper to taste, 3 tsp cornstarch, and 6 tbsp water.

Prepare the dipping sauce: Combine 12 tbsp light soy sauce, 3 tbsp Shacha sauce, 3 tbsp olive oil, 1.5 tbsp sesame oil, 12 tbsp oyster sauce, 3 tsp salt, 3 tsp sugar, 3 tsp chicken bouillon, 1.5 tsp chili oil, and 12 tbsp boiled water. Mix well.

Set up your hot pot: Arrange all prepared ingredients on platters around the hot pot. Fill the pot with water and daikon for the soup base. Bring to a boil and let guests cook their own ingredients, dipping in the sauce to serve.