The basic equipment is of course a hotpot. There are basically three different types to choose from – the old school traditional charcoal hotpots, the new electrical hotpot or the one with gas canister. I opt for the latter because I have a phobia of tripping over wires and spilling all the hot soup and ingredients over. You can also opt for a hotpot with a divider if you wish to have two different soup bases.
1 dozen mussels
2 calamari tube (sliced)
1 dozen scallops
1 red chili
3 cloves of garlic (crushed)
A bunch of coriander
A few handfuls of spinach and mustard greens
1 Chinese cabbage (Wong bok)
½ a bunch of celery (with leaves)
1 onion (sliced)
1 carrot (sliced)
Mushrooms – shitake, enoki and button
6 cups of vegetable stock
NON KETO OPTIONS
Vermicelli noodles (optional)
1 ear of Sweet corn (sliced)
Heat the stock in the steamboat or wok that will be used to cook the hot pot ingredients.
Prepare all meat, mushrooms and vegetables, remember to cut them small to reduce the cooking time and arrange on the table.
Each person adds what he or she wishes to the pot, wait for it to cook and share. The stock will continue to reduce down becoming a delicious soup. Keep some extra warm sock to top up the pot when needed.
** Vegetarian choices include tofu and egg.