Instructions

1. Prepare the meat:
2. Freeze 2 pounds flank steak, 1 pound boneless, skinless chicken breast, and 1 pound boneless pork chops until firm but not rock hard, partially frozen, and easily sliceable, 1 1/2 to 2 hours.
3. Cut the flank steak crosswise into 2- to 3-inch-long pieces. Cut each piece across the grain at a slight angle into very thin slices. Cut the chicken crosswise at a slight angle into very thin slices. Refrigerate both until ready for hot pot.
4. Cut the pork chops crosswise at a slight angle into very thin slices. Place 1 tablespoon water, 2 teaspoons cornstarch, 1/2 teaspoon kosher salt, and 1/2 teaspoon baking soda in a medium bowl and stir to combine. Add the pork chops and toss to coat. Refrigerate until ready to hot pot.
5. Prepare the squid:
6. Cut the bodies of 1 pound cleaned squid open so that they lie flat. Position so the inside of the body is facing up. Using a knife, score the bodies with parallel cuts spaced about 1-inch apart (do not cut through the squid), scoring in two directions to create a crosshatch pattern. Cut the bodies into roughly 2-inch triangles. (Here’s a step-by-step video.)
7. Stir 1/2 teaspoon baking soda and 1/2 teaspoon water together in a medium bowl. Add the squid bodies and tentacles and toss to coat. Refrigerate until ready to hot pot.
8. Prepare the fish:
9. Cut 1 pound tilapia fillets crosswise into 1/3-inch slices. Place 2 tablespoons water, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, and a pinch white pepper in a medium bowl and stir to combine. Add the fish and toss to coat. Refrigerate until ready to hot pot.
10. Prepare the dipping sauce:
11. Stir 1/2 cup light soy sauce, 1/2 cup just-boiled water, 1/2 cup oyster sauce, 2 tablespoons shacha sauce, 2 tablespoons vegetable or olive oil, 1 tablespoon toasted sesame oil, 2 teaspoons kosher salt, 2 teaspoons granulated sugar, 2 teaspoons chicken bouillon granules, and 1 teaspoon chili oil together in a medium bowl until the sugar, salt, and bouillon are dissolved. Taste and season with more chili oil if desired.
12. Prepare the tofu, noodles, and vegetables:
13. Prepare the following, placing each ingredient in a separate bowl as you complete it: Drain and cut 1 block firm tofu into 1-inch cubes. Trim 1 pound spinach. Trim 1 pound Chinese broccoli and cut crosswise into 3- to 4-inch pieces. Trim 7 to 8 ounces seafood mushrooms. Trim 8 ounces king oyster mushrooms, quarter lengthwise, then cut into thirds crosswise. Place 4 to 8 ounces dried bean thread noodles in a large bowl, cover with cool water, and let sit 20 minutes; drain and return to the bowl.
14. When ready to hot pot:
15. Peel 1 1/2 pounds daikon radish. Quarter lengthwise, then cut crosswise into 1/3-inch half-moons.
16. Set out all the meats, seafood, vegetables, tofu, noodles, fish paste or balls, and dipping sauce.
17. Fill the hot pot with chicken stock and bring to a boil. Add the daikon (eat it at the end after it's soaked up all of the delicious flavors from the other foods) and start cooking!