Hot pot, Steamboat is a flavourful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and cooked. The cooked pieces are dipped into dipping sauces for additional flavour. Hot pot is considered a main course and is usually served without rice or noodles on the side.
In Thailand they have a similar concept called MooKata , Moo Kratha (BBQ) it consists Sliced meat (most often pork) is grilled on the dome in the centre while the vegetables and other ingredients, such as fish balls, cook in the soup (also called Thai suki). The hot pot sits on a pail of burning charcoal which grills or boils the food. The best foods for this cooking method are pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms. The local traditional Thai mu kratha is usually served with nam chim suki, a popular dipping sauce. It is well known for using chili sauce as the main ingredient. Some restaurants serve nam chim seafood to accompany seafood.
When cooking mu kratha, a chunk of fat is commonly grilled at the apex of the pan to prevent food from sticking.
Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are sliced into thin sections that will cook quickly and consistently in the simmering broth, which is kept at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly.
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