Hot Pot (2 Ways)

Place dried shiitake mushrooms in a bowl and cover with hot water. Let soak for at least 20 minutes until softened. Reserve the soaking liquid.

Peel and smash the ginger and garlic cloves. Trim and wash the scallions.

In a large pot, combine chicken broth, soaked shiitake mushrooms (stems removed), ginger, garlic, scallions, soy sauce, Shaoxing wine, star anise, and bay leaf. Add reserved mushroom soaking liquid, straining out any sediment.

Bring the broth to a boil over medium-high heat, then reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.

In a small saucepan, heat vegetable oil over medium heat. Add doubanjiang, dried chili peppers, and Sichuan peppercorns. Sauté for 1-2 minutes until fragrant, being careful not to burn.

Add the sautéed spicy mixture to the simmering regular broth. Stir well and continue to simmer for another 10 minutes.

Ensure all meats are thinly sliced. Slice the tofu into bite-sized pieces.

Wash all vegetables thoroughly. Chop the napa cabbage into large pieces, slice mushrooms, and prepare leafy greens.

Cook noodles according to package directions, or prepare them to be cooked in the hot pot.

In small bowls, combine ingredients for your desired dipping sauces. For example, mix sesame paste with soy sauce, chili oil, minced garlic, and cilantro.

Transfer the hot broth(s) to a portable induction burner or a heat source at the table. Arrange all prepared ingredients on platters around the burner.

Each diner selects ingredients and cooks them in the simmering broth using chopsticks or a small sieve. Cook meats and seafood until done, vegetables until tender, and noodles until heated through.

Dip cooked ingredients into personal dipping sauces and enjoy immediately.