Chicken broth: a basic broth that’s great for beginners. Tom yum: a slightly sweet and spicy broth that goes well with meat. Ma-la: a Szechuan broth that’s very spicy and has curry-like flavors. Savory mushroom: a good vegetarian broth that’s rich in umami.
There are a lot of meat and protein options, such as beef, pork belly, chicken, lamb shoulder, tofu, and offal.
If you get the head-on shrimp, you’ll need to be careful as you eat it since very hot broth can become trapped in the shell.
If you’re trying to cut carbohydrates, check the menu for yam noodle bundles or shirataki noodles.
Always use caution when adding food to the hotpot because the broth could splash and cause burns.
Pieces of meat are finished cooking once they’re no longer pale pink. It should take 5 to 8 minutes total for them to cook. Stir the hotpot with a hotpot strainer so the meat and vegetables cook evenly.
Only put in a few of these at a time, since they usually cook in less than a minute. This gives you a chance to remove and eat them before adding more to the hotpot. Thinly sliced meats, such as beef, will turn brown once they’ve finished cooking.
The noodles will soak up the broth that’s been flavored by all of the food you’ve cooked in it.
Scallions or cilantro Soy sauce Chopped garlic Sesame oil Peanut sauce Tahini
Always ask the people you’re eating with whether the food you want to remove from the hotpot is theirs or not. Avoid pouring your sauce into the hotpot. Everyone will have different flavor preferences and doing so could ruin the broth for others.
Remember to lower new food into the hotpot slowly. This will prevent hot broth from splashing out of the hotpot.
Remember that the broth will still be incredibly hot, so sip it slowly.
Fresh fruit or creamy ice cream are great desserts to eat after having spicy hotpot.
