Hotpot Dipping Ingredients (Sichuan)

• sausage, cut into bite-size pieces
• chicken breast, cut into paper thin slices
• pork tenderloin, cut into paper thin slices
• beef, cut into paper thin slices
• lamb, cut into paper thin slices
• already cooked meat, cut into paper thin slices (e.g., you may have cooked beef to make the beef broth ...)
• smoked bacon, cut into thick slices
• duck, cut into paper thin slices
• tofu, cut into thick slices
• mushroom (all kinds)
• turnip, including daikon
• potato, peeled, thckly sliced, and soaked in lightly salted water
• lotus root scraped clean, thckly sliced, and soaked in lightly salt water
• cauliflower, cut into florets
• broccoli, cut into florets
• spinach, cut into lengths
• mixed sprouts, whole (any kind)
• scallion, cut into sections
• sweet pepper, cut into sections
• onion, sliced
• shrimp, shelled
• scallops
• squid, cut into bite sized pieces

1. Lay out on trays or plates, either communally or for each individual diner.
2. Each diner selects what they want, place them in the hotpot, then remove when cooked to their preference.
3. Dipping sauces (separate recipe) are used to provide additional flavor.
4. Enjoy!

sausage, chicken breast, pork tenderloin, beef, lamb, eg, bacon, mushroom, potato, lotus root, cauliflower, broccoli, mixed sprouts, scallion, sweet pepper, onion, shrimp

Taken from www.food.com/recipe/hotpot-dipping-ingredients-sichuan-382791 (may not work)