Dad's Hot Pot at Home: A Chinese Chef's Secrets

Ingredients

• 2 lb beef flank
• 1 lb chicken breast
• 1 lb pork chop
• 2 lb tilapia fish fillets
• 1 1/2 lb shrimp
• 1 1/2 lb squid
• 1 lb firm tofu
• 4 oz dried vermicelli noodles
• 1 lb spinach
• 1 lb Chinese broccoli
• 1/2 lb seafood mushroom
• 1/2 lb king oyster mushroom
• 1 1/2 lb daikon
• 1/4 tsp salt
• white pepper
• 1 tsp cornstarch
• 2 tbsp water
• 1/2 tsp baking soda
• 1/2 tsp water
• 1/2 tsp salt
• 2 tsp cornstarch
• 1 tbsp water
• 4 tbsp light soy sauce
• 1 tbsp Shacha sauce
• 1 tbsp olive oil
• 1/2 tbsp sesame oil
• 4 tbsp oyster sauce
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken bouillon
• 1/2 tsp chili oil
• 4 tbsp boiled water
• 4 pieces cilantro
• 4 pieces green onion
• ginger
• dried mandarin orange peel
• 1/2 tsp white pepper
• 3 tbsp cornstarch
• 1 egg
• 5 tbsp water
• 1 tsp sesame oil
• 1 tsp olive oil