Seafood balls and veggies hotpot (steamboat)

Ingredients

• 1 pack each of the following Chinese balls: crab, cuttlefish, prawn, fish, tofufish "siomai" and dimsum or any other flavors you want
• 1 pack abalone or oyster mushroom,
• 1 pack round spinach
• 2 packs baby corn and 1 medium head broccoli,
• 1 pack of soup base for seafood hotpot
• a bottle of lime chili sauce for dipping sauce
• several cups of stock or water.

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Preparation

• If you have eaten hot pot before then you know the process is fool proof and very easy. Arrange your cooking implement on the table.
• If you have a hot pot and a single burner stove or better yet profane or portable butane fueled stove then it should not be difficult.
• Alternately, you can also use electric or induction version cooker/hot pot or even rice cooker but boil the stock first in the oven for faster action.
• Pour the stock or water in the hot pot and let to boil on medium heat. Add in seafood soup base and taste the broth.
  
• Season it with salt and ground pepper, if still necessary. Add in different types of Chinese balls in batches, depending on the number of diners.
• When the broth is boiling again and balls are partially cooked add the vegetables and noodles, also in batches.
• Simmer until the balls and veggies are cooked through.

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