Cantonese Seafood Hot Pot

Instructions

1. Prepare the broth
   In a large hot pot or deep pan, combine the seafood stock, Shaoxing wine, ginger, garlic, and white parts of scallions. Bring to a simmer over medium heat and cook for 15 minutes to infuse the flavors. Strain if desired or leave aromatics in for stronger flavor.
2. Prepare the ingredients
   While the broth is simmering, arrange all seafood, tofu, and vegetables on large platters. Make sure all seafood is properly cleaned and cut into appropriate sizes. Keep refrigerated until ready to serve.
3. Set up the hot pot
   Place the hot pot in the center of the dining table on a portable burner. Pour in the prepared broth and bring to a gentle simmer. Adjust the heat to maintain a steady simmer throughout the meal.
4. Add vegetables first
   Start by adding the Chinese cabbage and mushrooms to the simmering broth. These ingredients take longer to cook and will also add flavor to the broth. Let them simmer for about 5 minutes until slightly softened.
5. Cook the seafood
   Add the seafood items to the hot pot in batches, starting with items that take longer to cook. Begin with the fish pieces and tofu, followed by shrimp, scallops, and finally the squid rings which cook very quickly. The seafood is done when the shrimp turns pink, fish is opaque, and squid becomes tender (not rubbery).
6. Season and serve
   Add soy sauce to the broth and stir gently. Sprinkle chopped scallion greens over the hot pot. Serve immediately, allowing diners to pick out their favorite items from the pot using small mesh strainers or chopsticks.
7. Prepare dipping sauces
   Set out small bowls with various dipping sauces. A classic combination is soy sauce with a few drops of sesame oil, minced garlic, and a little chili oil for heat. Each diner can create their preferred dipping sauce mixture.