Chinese Hot Pot (Two-Broth Split Pot)
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A cozy and interactive meal where thinly sliced meats, vegetables, tofu, and noodles are cooked in a bubbling pot of flavorful broth and served with a savory dipping sauce.
Ingredients
Hot Pot
- Thinly sliced beef short ribs
- Thinly sliced lamb
- Assorted fish balls
- Frozen squid rolls
- Tofu puffs
- Tofu rolls
- Napa cabbage
- Watercress
- Lotus root slices
- Enoki mushrooms
- Oyster mushrooms
- Fresh white noodles
- Dried ramen noodles
Broth Base
- HaiDiLao Broth Flavor Hot Pot Soup Base
- AA ChongQing MaLa Hot Pot Seasoning
- 2 scallion whites
- 4 slices ginger
- Water, to fill pot
Dipping Sauce
- 2 tbsp savory barbecue or satay-style sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil
- Scallion greens, chopped
- Cilantro, chopped
Instructions
- Prepare all meats, vegetables, tofu, and noodles on serving plates.
- Fill the pot with broth and aromatics, then bring to a simmer.
- Add ingredients a few at a time and cook until done.
- Dip into sauce and enjoy while hot.
- Repeat, chat, and keep cooking as you go.
Notes
- Don’t overcook thinly sliced meat. Swish the slices in the broth until just cooked. Since they’re very thin, they only need about 10–20 seconds.
- Use separate utensils for raw and cooked foods. This keeps everything food-safe while cooking at the table.
- Adjust spice levels easily. Keep spicy broth on one side (or add chili oil to individual bowls) so everyone can customize their heat level.
- Broth will evaporate as you cook. Keep extra water or broth nearby and add as needed to maintain the liquid level.
- Don’t discard leftover broth. Strain it and save, it makes an AMAZING noodle soup the next day since it’s packed with flavor.
- Great for meal prep. You can wash and prep ingredients ahead of time, then store them separately in the fridge until you’re ready to cook.
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