A light bone broth is the perfect, balanced base for hot pot's array of flavors and ingredients.
Ingredients
1 1/2 pounds meaty pork bones, such as pork neck or leg bones
1 (1/2-inch) piece ginger
1 1/2 teaspoons vegetable oil
1/4 peeled medium white onion
1 pound daikon radish
1 tablespoon kosher salt
2 teaspoons chicken bouillon powder, such as Lee Kum Kee
1/8 teaspoon ground white pepper
1 head garlic
1/2 bunch fresh cilantro
1/2 bunch scallions
8 fresh Thai chiles
Bullhead Barbecue Sauce (shacha)
Soy sauce
Chinese sesame paste
Chili crisp, such as Lao Gan Ma
Toasted sesame oil
Variety of fresh mushrooms, such as enoki, shimeji or beech, shiitake, or oyster
Baby or regular napa cabbage
Sliced winter melon
4 ears fresh corn
Regular or baby spinach
Baby Shanghai bok choy
Frozen or vacuum-sealed udon noodles (about 1 pound)
Fish balls with roe
Imitation lobster balls
White fish balls, or fish balls with pork filling
Imitation crab sticks (surimi)
Fish tofu
Pork dumplings
Mini cured pork links
Chinese or Vietnamese beef meatballs
8 ounces uncooked peeled or shell-on shrimp
8 ounces tilapia fillets
1 pound thinly sliced boneless ribeye or fatty beef, thawed if frozen in a stack
1 pound thinly sliced boneless lamb leg, thawed if frozen in a stack
1 (about 1-pound) package soft tofu
Instructions
Place 1 1/2 pounds pork bones in a large bowl, add enough cool water to cover, and soak for 30 minutes at room temperature. Meanwhile, cut 1 (1/2-inch) piece ginger into 2 slices and smash.
Drain and transfer the bones to a large pot or Dutch oven (at least 5 quarts). Add enough cool water to cover and bring to a boil over high heat. Reduce the heat to maintain a simmer, then simmer for 5 minutes. Drain again and rinse the bones under cold running water. Wash and dry the pot.
Heat 1 1/2 teaspoons vegetable oil in the same pot over medium-high heat until shimmering. Add the pork bones and cook until lightly browned on the bottom, 3 to 4 minutes. Add the ginger, 1/4 peeled medium white onion, and 3 quarts water. Bring to a boil. Reduce the heat to maintain a simmer. Cover and simmer for 1 hour. Meanwhile, peel and halve 1 pound daikon radish lengthwise, then cut crosswise into 1/8-inch-thick half-moons.
Add the daikon, cover, and simmer for 1 hour more. (This is a good time to prepare the sauce components and other ingredients for the hot pot.)
Add 1 tablespoon kosher salt, 2 teaspoons chicken bouillon powder, and 1/8 teaspoon ground white pepper to the broth and stir to combine. The broth is now ready for hot pot (remove the bones if desired).
Prepare the following, place each in an individual bowl as you complete it:
Fill individual small bowls with the remaining sauce components or just leave out the jars and add spoons for people to help themselves.
Prepare the following, placing them in separate bowls or in piles on a large baking sheet or serving platter:
There is no need to thaw the frozen foods unless they are frozen solid together into one piece. If frozen together, thaw in the refrigerator until you are able to separate the pieces. Place each type in a separate bowl or pile together on a platter.
Place the tofu, seafood, and sliced meats on a platter or on separate plates.
Let each person mix their own dipping sauce with their desired ingredients. Fill the hot pot with the bone broth and bring to a boil. Start cooking!
