Cantonese Hot Pot
A traditional Cantonese winter hotpot in which raw ingredients are briefly swished in boiling water served from a clay pot, characteristically eaten while standing.
Ingredients
Sashimi
200 g
Dace meatballs
200 g
Squid slices
200 g
Raw shrimp slices
200 g
Raw oysters
200 g
Chicken kidneys
100 g
Beef tripe
200 g
Pork liver slices
200 g
Napa cabbage
200 g
Pork kidney slices
200 g
Spinach
200 g
Romaine lettuce
200 g
Tofu
200 g
Chrysanthemum greens
200 g
Beef slices
200 g
Duck small intestine
200 g
Chicken slices
200 g
Chicken skin
100 g
Light soy sauce
250 g
Peanut oil
100 g
Instructions
1
Prepare Dipping Sauce
Heat a wok, add peanut oil and heat until it reaches approximately 60-70% of its smoking point. Pour in the light soy sauce, stir to combine into a dipping sauce, and set aside.
2
Cook and Serve
Use a specialized red clay charcoal stove, light the charcoal, and place a clay pot on top. Add clean water and bring to a rolling boil. Diners may then select their preferred raw ingredients, cook them in the boiling water to their liking, dip them in the prepared sauce, and eat. It is customary to cook meat and seafood first, followed by vegetables.
