FIRE UP HOT POT RECIPES

Steps:

• Butterfly the shrimp.
• Arrange it and the steak on a platter.
• Place the bean curd, spinach and chinese cabbage on small platters.
• Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
• Drain thoroughly and arrange on a platter.
• Alternatively you can give everyone a bowl of rice.
• Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
• Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
• Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
• Heat until boiling again, then reduce to a medium simmer.
• Place all the platters around the fire pot or fondue.
• Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
• They then dip the items into their bowl of sauce and enjoy.

Steps:

• For the pork broth: Fill a 7-quart Dutch oven with 12 cups cold water and bring to a boil. Meanwhile, soak the pork bones in cold water in a large bowl, to remove some of the blood, for about 20 minutes or until the water boils. Add the bones to the pot and boil until the water darkens and there’s a lot of foam on the surface, about 8 minutes. Drain and rinse the bones and clean the pot of any residue.
• Return the pork bones to the pot and add the carrots, corn, daikon and 16 cups cold water. Bring to a boil over high heat and then reduce the heat and simmer, covered, until the broth is very milky, about 2 1/2 hours. Skim off any dark proteins and fat, then lightly season with salt.                 
• Transfer the pork broth, along with the bones and other solids, which will continue to flavor the broth, to an 11-inch hot pot pot with a divider. Add the chili oil to one side of the pot. Place the pot on a portable butane burner and bring to a boil over high heat.  
• For the components: Meanwhile, arrange the beef, fish, cabbage, spinach, potatoes, pumpkin, eggs, fish tofu and udon noodles on plates or platters, as you like. Set out at least two pairs of chopsticks or tongs and small strainer baskets (these are useful when cooking more fragile ingredients, such as fish, tofu and the like). As for the chopsticks/tongs, let everyone know not to use the same pair for picking up raw and cooked meat and fish. 
• For the condiments: Create a “dipping sauce station” with any of the condiments, along with a bunch of small plates and bowls. Each person can mix and match them as they like. 
• Once the broth is boiling, start cooking! Let each person cook their own ingredients in the broth (the side with the chili oil is spicier), being mindful not to overcrowd the pot. If the broth reduces too much and you still have raw ingredients left, add some warm water to the pot and bring to a boil. If you like, you can eat the marrow from the pork bones. 
• Proteins–Thinly sliced chicken, pork or lamb, mini-pork sausages, low-sodium luncheon meat cut into 1/2-inch-thick slices, shellfish, fish cakes, tofu
• Vegetables–sweet potato, kabocha squash, watercress, bok choy, corn on the cob, lotus root, kale, chile peppers, tomato, bean sprouts, enoki, shiitake or button mushrooms 
• Noodles, etc.–ramen noodles, rice noodles, konjac noodle knots, dumplings, rice cakes, dried tofu sticks  
• Stir together the Pork Broth, BBQ sauce, sesame paste, oyster sauce, soy sauce, hoisin sauce, sesame oil, sugar, garlic and scallions in a small bowl until combined.