Chinese Cultural Center Eight-Flavor Hot Pot

Source: Chinese Cultural Center, Phoenix, Arizona

6 ounces pork loin, boneless
6 ounces chicken
6 ounces sirloin roast
6 ounces fish fillet, boneless
6 ounces shrimp
6 ounces spinach, cleaned and trimmed
2/3 pound Chinese cabbage, cut
1 package tofu
6 cups chicken stock
2 packages bean threads
2 teaspoons salt
6 eggs (optional)
Soy sauce (optional)
Hot sauce (optional)
Seafood sauce (optional)

Partially freeze the pork loin, chicken and sirloin for 30 minutes; slice into paper-thin slices. Slice the fish into paper-thin slices. Peel, de-vein and butterfly the shrimp. Arrange meat, shrimp and fish in a decorative pattern on a plate. Soften the bean threads in a bowl of hot water. Cut tofu into squares and neatly place the bean threads and tofu on the serving platter.

Place the chicken stock and salt into hot pot; bring mixture to a boil. Add cabbage; cook until tender. Add tofu, bean threads, meat, shrimp and fish; cook through. Add spinach; cook until tender. Add raw eggs, if desired.

Serve with soy sauce, hot sauce and seafood sauce.

Makes 6 servings.