Hot Pot at Home
Ingredients
Main Ingredients
- Meats & Seafood
- 1 lb beef flank (shabu shabu sliced thin works nice, but you can use any thin cuts of meat you prefer, such as chicken breast, pork, etc.)
- 1 lb of seafood such as tilapia fillets, shrimp, squid, clams, fish balls, etc. (we like to get a mixed seafood bag from our local Asian market)
- Vegetables & Other Essentials
- 1 lb firm tofu
- 12 oz dried vermicelli noodles
- 1/2 lb spinach
- 1/2 lb Chinese broccoli
- 1/2 lb seafood mushrooms or king oyster mushrooms
1 bag of Little Sheep Hot Pot Seasoning, we like spicy and our hot pot has a divider to also do mild, which our daughter prefers
Dipping Sauce
- 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 (to taste)
- 12 tbsp boiled water
Instructions
Step 1: Freeze & Partially Thaw Meat If It is Not Already Sliced Thin
- Partially frozen meat is easier to slice thinly.
- If frozen, move meat to the refrigerator overnight before cooking.
- If using fresh meat, freeze it for 1-2 hours before slicing.
- The ideal texture: still firm but with a little give.
Step 2: Wash & Prepare Vegetables & Mushrooms
- Rinse all vegetables and mushrooms thoroughly.
- Cut firm tofu into cubes.
- Soak dried vermicelli noodles if using.
Step 3: Slice Meat Thinly
- Place a towel under the cutting board for stability.
- Slice beef, chicken, and pork into 1-2 mm thin slices.
- For pork chop marinade, mix salt, baking soda, cornstarch, and water before coating the pork.
Step 4: Mix Dipping Sauce
- Combine all sauce ingredients in a bowl.
- Add boiled water to help preserve freshness.
Now you have everything you need to make an authentic, restaurant-quality hot pot at home! Enjoy!