Steps

1. Remove 100ml of water from a 2L bottle.
   🕒 01:02
2. Add 60g Dried Shiitake Mushrooms, 40g Kombu, 20g Dried Scallops, and 20g Dried Shrimp to the bottle.
   🕒 01:08
3. Refrigerate the bottle with the dried ingredients overnight to create the broth.
   🕒 01:11
4. Pour the prepared broth into a pot and heat.
   🕒 02:46
5. In a small pot, heat 5 tbsp Chili Oil.
   🕒 02:55
6. Add 3 tsp minced Garlic, 1 tbsp Chili Powder, 1 tbsp Ground Sichuan Peppercorns, and 1 tbsp Doubanjiang to the chili oil and heat, stirring.
   🕒 03:12
7. Once fragrant, add 3 tbsp Sesame Oil, stir for another minute, and simmer for 1.5 to 2 minutes. (Key Tip!) Gently releasing the aroma enhances the flavor.
   🕒 03:49
8. Transfer the finished sauce to a bowl.
   🕒 04:37
9. Once the broth begins to boil, skim off any scum.
   🕒 04:50
10. Add your preferred vegetables and meat to the pot and cook.
    🕒 05:19
11. In a separate small dish, mix 2 tsp Sesame Oil and a pinch of Salt to create a dipping sauce.
    🕒 06:34
12. Add Kenmin's Glass Noodles to the pot (optional) and cook.
    🕒 07:25
13. In another small dish, mix Black Vinegar, Sesame Oil, and a pinch of Salt to create a dipping sauce.
    🕒 07:43
14. Add the prepared fiery sauce to the pot to your liking, and adjust the spiciness with Sichuan Peppercorns and Dried Red Chilies. (Key Tip!) Those who dislike spicy food can place their ingredients on the outer edge, while those who enjoy spice can place theirs in the center.
    🕒 08:38
15. Turn off the heat and add the meat when the temperature has slightly decreased. This prevents the meat from shrinking and keeps it tender.
    🕒 09:28
16. Since the hot pot broth contains no salt, adjust the flavor to your liking with Salt, Soy Sauce, and the prepared dipping sauces. Add Chinese Noodles for finishing.
    🕒 10:41