Before boiling your meat: place your meat in a bowl and cover it with cold water to let the blood run out. Do this for about 30 minutes.

Once your meat is ready to boil: place it in a deep pot with your broth ingredients. Set it on medium heat for about 1 hour for tender meat slices. Remember to remove any scum that floats to the top.

While your meat boils and your broth creates make your dipping sauce: In a small bowl combine all your dipping ingredients and mix well.

Check your meat and broth when you’re half way to your cooking time. Taste the broth and add more soup soy sauce if needed.

Clean and prep your hot pot veggies. Cut the cabbage. Carve an X on your mushrooms. Set aside.

After your hour of cooking, shut your fire off and remove the meat from the broth. Let it rest until cool enough to touch so you can cut it into about ½ inch thick.

Using a large bowl, carefully strain your broth making sure not to get any of the vegetables or peppercorn.

Prepare your hot pot: In a clean pot spread the cut cabbage and about half of the cut chives at the bottom.

Angle your mushrooms and the rest of the chives to one side and add place your meat on the other.

Pour the broth (just enough to cover without overflowing). Set it on the stovetop on low to simmer gentle for about 15-20 minutes to cook the veggies.

When you’re ready to serve, carefully place the pot something heat resistant to not damage your table/counters. Serve with the dipping sauce and some rice if you’d like and enjoy!