It’s been a while since the last time we had a hot pot at home. I even couldn’t remember when the last time was. I had a craving for it recently. And that craving got stronger and stronger after last Friday I sat my interview for the new position. I asked my husband if we could have hot pot in weekend if I was successful on my new job. He said yes….. Yeah!!!

But the success on the new job is not the necessary condition to have hot pot. Last Saturday I was watching Kelly Wong’s cooking program on ABC. She made some hot pot for a bunch of Aussie friends. It was a big temptation that I had to resist when I was watching them eat, so after the program, I became more assertive about what I wanted, having hot pot very soon.

So here we are. We did shopping in Dickson. Bought a lot of stuff and a bottle of Tequila for drink. The whole list of ingredients are as follows:

Ginger, garlic and shallot for the soup;
Baijia Hot Pot Base for soup, mild spicy;
Two trays of lamb slices;
One can of preserved pork ham (Wu Can Rou);
Tofu Fish cubics;
Octopus fish balls;
Dried Chinese mushroom and pork balls;
Taro balls;
Tofu knots;
Mo Yu (a kind of knotted vermicelli);
See weeds;
Sprout bean;
Frozen Tofu;
Tong Hao (a kind of green vegetable);
Jin Zhen Gu (a kind of skinny mushroom);
Home made pickled radish (my husband made it);
A plate of cashews;

The dinner lasted till 11:00pm. I was satisfied and finished the wash-up at 12:30am. Also I am expecting to have a diarrheal on the next day, which would not be considered as an illness, but a healthy way to react to the intake and a good chance to clean the body. Haha….that’s what a Chinese Sichuan hot pot is suppose to do~