The Hot Pot at Home My Dad's Made 100,000 Times

Ingredients

• 907 g (2 lb)beef flank
• 454 g (1 lb)chicken breast
• 454 g (1 lb)pork chop
• 907 g (2 lb)tilapia fillets
• 680 g (1.5 lb)prawns
• 680 g (1.5 lb)squid
• 454 g (1 lb)firm tofu
• 113 g (4 oz)dried vermicelli noodles
• 454 g (1 lb)spinach
• 454 g (1 lb)Chinese broccoli
• 227 g (0.5 lb)seafood mushrooms
• 227 g (0.5 lb)king oyster mushrooms
• 680 g (1.5 lb)daikon
• 1.25 ml (0.25 tsp)salt
• to tastewhite pepper
• 5 ml (1 tsp)cornflour
• 30 ml (2 tbsp)water
• 2.5 ml (0.5 tsp)bicarbonate of soda
• 2.5 ml (0.5 tsp)water
• 2.5 ml (0.5 tsp)salt
• 2.5 ml (0.5 tsp)bicarbonate of soda
• 10 ml (2 tsp)cornflour
• 15 ml (1 tbsp)water
• 60 ml (4 tbsp)light soy sauce
• 15 ml (1 tbsp)Shacha sauce
• 15 ml (1 tbsp)olive oil
• 7.5 ml (0.5 tbsp)sesame oil
• 60 ml (4 tbsp)oyster sauce
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)sugar
• 5 ml (1 tsp)chicken bouillon
• 2.5 ml (0.5 tsp)chilli oil
• 60 ml (4 tbsp)boiling water
• 4 piecesfresh coriander
• 4 piecesspring onions
• to tasteginger
• to tastedried mandarin peel
• 2.5 ml (0.5 tsp)white pepper
• 5 ml (1 tsp)chicken bouillon
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)sugar
• 45 ml (3 tbsp)cornflour
• 1egg
• 75 ml (5 tbsp)water
• 5 ml (1 tsp)sesame oil
• 5 ml (1 tsp)olive oil

Instructions

1. 1

   Partially freeze meat

   Freeze the meat until firm but not completely frozen, then let it thaw partially. This makes it easier to slice thinly while it holds its shape.

2. 2

   Prepare vegetables

   Wash the vegetables and mushrooms, then trim or cut them as needed for serving.

3. 3

   Slice the meat

   Cut the beef, pork and chicken into thin slices. For stability, place a damp towel beneath the chopping board before cutting.

4. 4

   Prepare the squid

   Prepare the fresh squid for hot pot. The supplied method refers to the accompanying video for the specific cleaning and cutting instructions.

5. 5

   Marinate the fish

   Cut about half of the tilapia fillets into slices roughly 1 cm thick. Marinate them with salt, cornflour, water and white pepper.

6. 6

   Prepare fish balls

   The supplied method points to a separate fish-ball recipe and does not give the preparation instructions here.

7. 7

   Start the broth

   Peel the daikon, halve it and cut it into slices about 1 cm thick. Add it to the hot pot broth and bring the broth to a boil; the daikon can be eaten at the end after absorbing the other flavours.

8. 8

   Mix dipping sauce

   Stir together the light soy sauce, Shacha sauce, olive oil, sesame oil, oyster sauce, salt, sugar, chicken bouillon, chilli oil and boiling water.

What is hot pot?

Hot pot is a Chinese communal meal in which diners cook small portions of ingredients in a shared pot of broth at the table. The ingredients are eaten as they cook, often with a dipping sauce.

This home version offers a broad mix of meat, fish, shellfish, tofu, mushrooms and greens. Daikon simmers in the broth and picks up flavour as the meal goes on.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 79g protein, 27g carbs, 31g fat.

The meat, fish, prawns, squid and tofu provide most of the protein, while the oils in the dipping sauce contribute much of the fat. Vermicelli and the sauces add carbohydrates, and the meats, seafood and sauces also make sodium a significant part of the meal. For a more balanced plate, take a generous share of the greens and mushrooms alongside a moderate amount of meat and noodles.

Prepare the ingredients

Thin slices: Partially freezing the meat firms it up, so it is easier to cut evenly. Keep the slices ready to cook quickly in the broth.

Vegetables and mushrooms: Wash and trim them before setting them out. Cut the daikon into the specified 1 cm slices so they can simmer in the broth.

Handle the seafood

Tilapia: The method specifies marinating about half the fillets in salt, cornflour, water and white pepper. The remaining fillets are part of the spread, but the source instructions do not say how to prepare them.

Squid and fish balls: The squid preparation is referred to in a video, and the fish balls are referred to as a separate recipe. Follow those instructions if available; the written method here does not provide their detailed preparation.

Build the broth

Daikon: Add the peeled, sliced daikon to the broth and bring it to a boil as directed. It can remain in the pot while the other ingredients cook, then be eaten once it has taken on their flavours.

Shared cooking: Arrange the prepared ingredients so they are easy to add to the pot in small batches. Cook each kind of meat or seafood through before eating; the supplied method does not give individual cooking times.

Make the dipping sauce

Sauce base: Combine the soy sauce, Shacha sauce and oyster sauce with the oils, seasonings and boiling water listed. Stir until evenly mixed.

Serving: Set the sauce out alongside the hot pot so diners can dip cooked ingredients as they eat. Adjust the amount of chilli oil to suit your preference.

Serve it as a meal

Noodles and greens: Vermicelli, spinach and Chinese broccoli add variety to the selection of meat and seafood. Add them to the pot in manageable batches so they are easy to retrieve.

At the table: Arrange the tofu, mushrooms, sliced ingredients and dipping sauce within reach of the diners. Hot pot is best enjoyed as the broth simmers and ingredients are cooked a little at a time.

Recipe notes & tips

• Partially freeze the meat before slicing to make thin cuts easier.
• Stabilise the chopping board with a towel underneath before you cut.
• Wash and trim the vegetables and mushrooms before bringing them to the table.
• Keep raw meat and seafood separate from cooked food and serving utensils.
• Cook ingredients in small batches so they are easier to manage in the pot.
• Use the referenced video for the squid preparation, since the written method does not detail it.

Variations

• Add leafy greens: Include other tender greens if you want to change the vegetable selection.
• Change the mushrooms: Use a different mix of mushrooms while keeping the same hot-pot format.
• Adjust the heat: Add more or less chilli oil to the dipping sauce to suit your preference.
• Serve extra noodles: Cook additional vermicelli for a more substantial meal.
• Use another firm fish: Swap in a firm white fish that can be sliced and cooked in the broth.

Common mistakes to avoid

• Cutting fully thawed meat: It can be harder to slice thinly; partially freeze it first.
• Unstable chopping board: It may shift while you cut; place a towel underneath it.
• Crowding the pot: Too many ingredients at once are harder to manage; cook them in smaller batches.
• Guessing the squid preparation: The written method omits the details; consult the referenced video.
• Relying on the fish-ball step: It refers to a separate recipe; use that recipe for instructions.

How to store

Refrigerate leftover cooked ingredients and broth in covered containers promptly and use within 3 days. Reheat the broth and ingredients until steaming hot; store raw ingredients separately and cook them thoroughly before eating.

Frequently asked questions