Hotpot is something I wanted to do at home for a while now, and this particular day seemed ideal, with the temperature dropping to a cheery minus 2. I zipped off to the supermarket in Market Village to get some basics: 'fatty beef' which looks like some kind of brisket and is supposed to be good for hotpot; tofu; fishcake tofu; salmon; two kinds of dumplings; spicy base for hotpot; bak choi; chicken wings. I also got a few things for the all-important dipping sauce: some spring onions, soy sauce, 'dao ban cheung' chili paste; 'sa cha cheung'; raw eggs.
There is not a whole lot to do after that. If you can't handle making hotpot you are really in trouble. I did tinker a bit with the soup, using a watered down chicken and vegetable stock I had on hand and adding a bit of miso paste. Of course, everything depends on how good the ingredients are, but for just the three of us, we did fine.
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