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You need ● For The Proteins:.
Prepare Thin Sliced Raw Chicken [I use thigh meat].
You need Raw Thin Sliced Beef.
Use Raw Shrimp Or Scallops.
Prepare ● For The Beef & Chicken Broths:.
You need to prepare Beef Stock.
Prepare Chicken Stock.
Prepare Seafood Stock.
You need Vegetable Stock.
Prepare Fresh Thai Chilie Peppers.
Provide Sichuan Pi Xian Hot Bean Chilie Paste.
You need to prepare Sichuan Dried Red Peppercorn Blend.
Prepare Gochujang Roasted Hot Pepper Paste.
Prepare Dried Scorpion Chiles.
Prepare Dried Red Thai Peppers.
You need Red Pepper Flakes.
You need to prepare Fresh Garlic [smashed - divided].
Prepare 2" Chunks Fresh Ginger.
You need to prepare Leaves of Fresh Cilantro.
Use Chinese 5 Spice [per side].
You need Leaves of Thai Basil.
Use 2" Chunks Diakon Radishes.
Use Fine Minced Lemon Grass.
You need to prepare Fish Sauce.
Provide Soy Sauce.
Provide Brown Sugar [optional].
Provide Jalapeños.
You need Star Anise.
Provide ● For The Vegetables:.
Prepare White Onions [quartered].
Prepare Fresh Whole Mushrooms.
Prepare Fresh Chinese Cabbage [bok choy - quartered].
You need Fresh Broccoli.
You need ● For The Kitchen Equipment:.
You need to prepare Mongolian Shabu-Shabu Hot Pot.
You need to prepare Wooden Or Metal Scewers.

In one side of your Shabu-Shabu pot - add your beef stock. In the other side - add your chicken stock. If you own a secondary Shabu-Shabu Hot Pot - add your seafood and vegetable stock to each side..
Add your Szechuan Pi Xian Hot Bean Chilie Paste as desired..
Szechuan Peppercorns as desired..
Chop your herbs and vegetables and gather your seasonings..
Place all broth ingredients in to your separate broths. Unless you're an idiot - stay away from the left side. ;0) Guess what? I'm an idiot!.
Turn your pot on and bring to a steady simmer for 15 minutes. Long enough to release the flavors of your chillies, Thai basil, ginger and diakon radishes. Leave pot at a healthy simmer..
Trim fat and thin slice your chicken, beef and seafood. Feed your protiens on to your wooden skewers..
Skewer meat, seafood and vegetables about 2" in length in scewers. Just enough to be submerged in your bubbling broth..
Feed your desired vegetables on to separate skewers as well..
Submerge your skewers in to your bubbling broths for at least 3 minutes. Or, longer, depending upon the thickness of your meats. Turn scewers regularly. Less time will be needed on your seafood and vegetables. Have your guests feed from the communal pot and directly from their scewers when they are fully cooked. No worries. No germs could ever survive this broth! For added spice - dip wet meats, seafoods and vegetables directly into a basic dried red pepper flake, peppercorn and sea salt mixture..
Enjoy your extra spicy, culinary taste and tour of Chengdu, China!.

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