Cooking Times

30 min
Prep Time
0 min
Cook Time
30 min
Total Time

Ingredients (8 items)

2.00 liters Chicken stock
rich homemade stock
2.00 tbsp Sichuan peppercorns
for spicy broth
10.00 pieces Dried chilies
for spicy broth
300.00 g Thinly sliced beef
ribeye or sirloin
200.00 g Fish balls
store-bought
300.00 g Napa cabbage
chopped
200.00 g Mushrooms
shiitake and enoki
200.00 g Tofu
firm, cubed

Instructions (6 steps)

1
Heat chicken stock in hot pot or large pot.
2
For spicy version, add Sichuan peppercorns and dried chilies.
3
Arrange all ingredients on platters around the table.
4
Bring broth to boil, then reduce to gentle simmer.
5
Guests cook ingredients in broth using chopsticks or strainers.
6
Serve with various dipping sauces and enjoy communally.