Hot Fire Pot
|Dried mushrooms||2 Ounce (1 Package)|
|Beef flank steak||1 Pound|
|Sesame oil/Cooking oil||1⁄2 Cup (8 tbs)|
|Garlic salt||1 1⁄4 Teaspoon|
|Shrimp||1 Pound, shelled deveined (Fresh/Frozen)|
|White fish||1⁄2 Pound (Fresh/Frozen)|
|Spinach||2 Cup (32 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Bamboo shoots/5 ounce can bamboo shoots, drained||4 Ounce, cut up|
|Noodles||1 Cup (16 tbs)|
Soak mushrooms in water according to package directions.
Partially freeze beef.
Slice beef across the grain into 1/4 inch-wide strips.
Combine oil and garlic salt; marinate meat in oil mixture for a few hours.
Thaw shrimp, if frozen.
Sprinkle shrimp with 1 teaspoon salt.
Let stand 10 minutes; rinse.
Thaw fish, if frozen.
Cut fish into 1/2 inch cubes; sprinkle lightly with salt.
Cut fresh spinach and Chinese cabbage into 2-inch-wide strips; halve strips crosswise.
Pour broth into firepot till about half full; heat to boiling according to firepot manufacturer's directions.
Arrange all of the meats and vegetables in Oriental cooking baskets, or spear with fondue forks; cook in hot broth till done.