Steps

1. Finely chop 10g garlic and 10g ginger.
   🕒 03:37
2. Slice 1 long green onion diagonally, tear 1 bag bok choy into bite-sized pieces. Remove the tough ends from 1 pack oyster mushrooms and separate. Rehydrate 6g wood ear mushrooms in hot water. Cut 250g pork belly into bite-sized pieces. Soak 30g glass noodles in water.
   🕒 05:18
3. Heat 2 tbsp sesame oil in a pot over medium heat, then sauté the minced garlic and ginger. Once fragrant, add 2 tsp doubanjiang and stir-fry together.
   🕒 06:26
4. Add the long green onion, bok choy, oyster mushrooms, and pork belly to the pot, then pour in 1 pack Ultimate Kimchi Hot Pot Soup.
   🕒 07:12
5. Once the soup boils, add the rehydrated wood ear mushrooms and soaked glass noodles, then add 1 tsp Sichuan peppercorns. Simmer until the ingredients are cooked through.
   🕒 10:06
6. Roughly chop 1/2 head cabbage.
   🕒 11:20
7. Prepare 5 chicken drumettes, 6 chicken wingettes, and 300-350g chicken thigh.
   🕒 12:05
8. Place the cabbage, chicken drumettes, chicken wingettes, and chicken thigh in a pot, pour in 1 pack Ultimate Chicken Sansho Hot Pot Soup, and bring to a boil.
   🕒 13:03
9. Once the chicken and vegetables are cooked, add 50g Malony noodles and simmer. Pro Tip! Malony noodles lose their chewiness if overcooked, so it's recommended to add them later.
   🕒 15:05
10. Prepare ponzu sauce for a change of flavor.
    🕒 13:30
11. Add 1 serving frozen udon noodles to the remaining hot pot soup. If the soup is too concentrated, add a small amount of water and simmer.
    🕒 21:33
12. Once the udon is cooked, sprinkle with chopped green onions to taste and toasted sesame seeds to taste.
    🕒 24:47
13. Add 1 serving cooked rice to the remaining Mizutaki soup and simmer while loosening it with water. Pro Tip! If using frozen rice, adding it without heating makes it easier to loosen with water, creating a suitable consistency for Zosui (rice porridge).
    🕒 21:58
14. Once the rice is cooked, pour in 1 lightly beaten egg, cover, and cook to your desired consistency.
    🕒 23:05
15. Finally, sprinkle with chopped green onions to taste.
    🕒 23:05