Hot pot may require a lot of ingredients and prep, but it's actually quite simple to make.
. Shrimp is probably one of the most popular seafood ingredients in a hot pot, and is usually cooked whole with both the shell and head on, but you can use headless and shelled shrimp, too. Lobsters and crabs are a great addition; the only tricky part is chopping them into large pieces while still alive, which, of course, can be upsetting to some folks. Oysters should be shucked, and take only a minute or two to cook.
Another popular, simple dipping sauce is egg yolk: Just separate the yolk from a very fresh egg and stir it, and that's the dipping sauce. The yolk is especially good with meat like fatty beef and lamb. Other good dipping sauces to have on hand are a ginger-scallion sauce and a scallion and hot pepper sauce . I've got all the recipes for you, so don't worry.Using separate plates for each of your ingredients might look pretty, but in a small space, it's just not practical.
. It happens to everyone. You simply forgot about that shrimp, or mushroom, or beef, or whatever delicious thing you were cooking just a few minutes ago. Now it's lost in a sea of fish balls, vegetables, and tofu. Do rescue it, but don't do it by swishing your eating chopstick back and forth in the broth. My friend likes to call this maneuver "chopstick washing." Use a hot pot strainer to track it down instead!.
. Having more than one kind of broth available is a good thing, so don't ruin it. Maybe not everyone can eat spicy food, or maybe there's a guest with a seafood allergy. Or maybe you just like having two broths because you can. This means that it's not nice to begin cooking a piece of food in one broth and then finish cooking it in the other broth. Respect the divide: No crossing over..
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