Eight-Raw Hot Pot
A winter hot pot featuring eight varieties of raw ingredients paired with four-colored vegetables, tofu, and vermicelli, cooked and enjoyed at the table. Nutritious and flavorful.
Ingredients
Raw chicken breast (sliced thinly)
100 g
Raw chicken gizzards (sliced thinly)
100 g
Raw peeled river shrimp
100 g
Raw pork kidneys (sliced thinly)
100 g
Raw beef tenderloin (sliced thinly)
100 g
Raw squid (sliced thinly)
100 g
Raw goose intestines (cut into segments)
100 g
Raw chicken kidneys
100 g
Winter bamboo shoot slices
150 g
Pickled mustard greens
50 g
Raw spinach
150 g
Lettuce
150 g
Fried dough sticks, sliced
2
Longkou vermicelli (soaked in cold water)
150 g
Tofu (cut into cubes)
1 box
Clear broth
1000 g
Rendered pork lard
25 g
Fine salt
5 g
MSG
5 g
Scallion segments
10 g
Ginger slices
15 g
Spicy chili sauce (condiment)
to taste
Shrimp oil brine (condiment)
to taste
Sesame paste (condiment)
to taste
Chopped cilantro (condiment)
to taste
White pepper powder (condiment)
to taste
Instructions
1
Step 1
Slice the chicken breast, gizzards, pork kidneys, squid, and beef tenderloin thinly and arrange them neatly on five plates. Cut the goose intestines into segments. Place the shrimp and chicken kidneys on three additional separate plates. Cover with plastic wrap.
2
Step 2
Deep-fry the dough sticks and slice them. Soak the vermicelli in cold water. Place each on two separate plates. Cut the tofu into cubes and arrange on another plate.
3
Step 3
Wash the wok and place over high heat. Add 1000 g of clear broth, then add the winter bamboo shoot slices, pickled mustard greens, and salt. Bring to a boil and skim off the foam. Stir in the MSG, pork lard, scallion segments, and ginger slices, then pour into the hot pot.
4
Step 4
Remove the plastic wrap from the 'Eight Raw' ingredients. Bring them to the table along with the dough sticks, spinach, vermicelli, and tofu. Light the alcohol burner and place the hot pot on its base. Diners choose any of the 'Eight Raw' and 'Four Vegetables' ingredients to blanch in the broth, dipping them into spicy chili sauce, shrimp oil brine, sesame paste, chopped cilantro, white pepper powder, and other condiments before eating.
