Seafood balls and veggies hotpot (steamboat)

Name: Seafood balls and veggies hotpot (steamboat)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: En
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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Main Dish

Very Easy

25 min

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.

Preparation

Preparation5 min

Cook time20 min

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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