Ingredients
250 g Chinese cabbage, 100 g each of water-soaked pork skin and water-soaked vermicelli noodles, 50 g each of shelled shrimp and water-soaked sea cucumber, 25 g each of cleaned chicken gizzards and livers, cooked pork belly, cooked bamboo shoots, cooked egg cake, water-soaked shiitake mushrooms, and cooked chicken, 15 g cooked ham, and 750 g (about 3 cups) clear broth.
Seasonings
75 g salt, 35 g Shaoxing wine, 25 g lard, and 6 g MSG.
Instructions
1. Slice the sea cucumber diagonally into strips; slice the chicken gizzards and livers; blanch the shrimp in boiling water until just cooked; slice the cooked chicken, ham, tripe, bamboo shoots, and egg cake into neat, arranged pieces; wash the napa cabbage, cut into 6.5 cm (about 2.5-inch) long by 2 cm (about 0.8-inch) wide segments, and blanch in boiling water until tender; cut the pork skin into segments of the same size as the cabbage, wash, and rinse clean.
2. Take a hot pot, place the napa cabbage in the bottom, spread the glass noodles on top, then add the pork skin. Arrange the sliced chicken, tripe, shrimp, chicken gizzards and livers, sea cucumber, egg cake, bamboo shoots, and shiitake mushrooms around the pot, grouping them by meat, vegetable, and color, then cover with the ham slices.
3. Add Shaoxing wine, salt, MSG, and lard to the clear broth and bring to a boil; pour 2/3 of the broth into the hot pot and reserve the remaining 1/3 in a bowl for replenishing during the meal. Before serving, light the charcoal fire, bring the pot to a boil, and present it at the table with the extra broth on the side. This dish is vibrant in color, meant to be eaten while simmering, with tender, soft meat and vegetables.