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1
Place beef, chicken and fish in freezer and chill until firm to touch but not frozen.
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2
Slice beef and chicken in strips 1/4 inch thick and about 2 inches long.
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3
Cut fish into 3/4 inch cubes.
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4
Shell and devein shrimp.
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5
Chop cabbage into bite-size chunks.
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6
Clean mushrooms.
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7
If using forest mushrooms, remove and discard stems.
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8
Slice mushrooms and sprinkle with lemon juice.
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9
Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible.
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10
Wash, trim ends and string pea pods.
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11
Clean green onions and cut in halves lengthwise, including green portion.
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12
Cut into 2-inch lengths.
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13
Clean spinach and discard thick stems.
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14
To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates.
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15
Bring broth to boil.
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16
Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl.
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17
Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach.
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18
When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.
