Food for Thought: Project Hotpot

As winter approaches I am looking forward to having some delicious hotpots. So where do one start from. I thought of putting a plan together to kickstart this project..thus project hotpot.

Equipment you will need to get you started at home are

Camper/Portable Stove

Yin Yang Pot

Skimmers

Other Equipment
Bowls and Chopsticks
Plates for Ingredients
Base for Stove

Ingredients

Sauces/Base
Hot Pot Sichuan Soup Base
Normal Soup Base
Soy sauce
Sesame Oil
Coriander
Chillies
XO Spicy Sauce
Eggs
Spring Onions

Sauce Recipes
Light Soya sauce, Very hot chilli paste, Sweet chilli sauce, Chilli oil, Sesame oil, Sesame paste, XO sauce etc – so people can make their own sauce
Soya sauce mixed with a bit of vegetable oil and a dash of sesame oil
The dipping sauce was prepared by mixing plenty of shacha sauce (Chinese barbecue sauce, made from soybean oil, garlic, shallots, chillies, brill fish and dried shrimp), one raw egg (optional), plenty of freshly chopped coriander, freshly chopped red chillies (optional), chilli sauce (optional) and Soya sauce (optional). You can also use shacha sauce, raw egg, coriander and a dash of soya sauce.

Main Ingredients
Lamb – freeze and slice paper thin (so it will curl) - For easier cutting, partially freeze the meat, or ask the butcher to cut it for you. For speedier cooking, cut meat into paper thin slices, no more than 1/4-inch thick.
Beef – same as lamb
Prawns – shell on
Fish balls
Wantons
Noodles – Ho Fun noodles
Cabbage
Tofu
Scallops

Tips
When serving a combination of meat and vegetables or tofu, cook the meat first to flavour the broth more quickly.
If making your own special homemade dip, prepare it a few hours ahead of time and refrigerate, covered, until needed. This gives the flavors a chance to blend.
To prevent running out of broth, prepare a large batch on the stove, and then add it to the hot pot or fondue pot as needed.
Keep the broth at a low simmer throughout the meal
Provide each guest with their own soup bowl for placing the cooked food.
Keep a soup ladle on hand for ladling out soup, noodles, and other food that isn’t cooked with fondue forks.
For an extra touch, provide guests with wooden chopsticks to eat their food.
Serve tea, beer, or saké with hot pot dishes.

Hotpot Night