Halfway through hotpot, someone always shouts "where's the maodu (beef tripe)? Who fished out my maodu?" — this pot simply retires that line.
The Konka lift electric hotpot has a one-touch rising basket: put your food in the basket and lower it into the broth, and when the time is up it raises itself — the soup keeps bubbling below while your food waits for you above. It suits anything from two or three people to a full table, starts cooking the moment you plug it in, and needs no open flame, so rented flats are no problem.
Because everything lifts out of the broth on time, prawns stay tender, tripe doesn't shrivel, and greens never sink and stew to mush at the bottom; nobody has to be posted on ladle duty either — the pot minds the timing while everyone just eats.
Organising a hotpot night in the UK, the hard part isn't the ingredients — it's the kit. This one machine covers the pot, the stove, and the job of "who does the fishing out".
Quick Recipes
- Mala broth: dissolve half a block of spicy hotpot base in boiling water or stock, start with sturdy things like tofu skin and potato, and give lamb or beef rolls just ten-odd seconds before eating.
- Baizhuo prawns (plain-poached): water with ginger and spring onion, prawns arranged in the lifting basket with the timer set — the basket rises just as the shells turn pink.
Tastes of Home
Sichuan-Chongqing mala beef-tallow broth with maodu and duck intestine; Chaoshan beef hotpot with shacha sauce; Cantonese dabinlu (home-style hotpot) with clear broth and prawn paste; northern sauerkraut with pork belly and clear-broth lamb rolls; Yunnan-Guizhou sour soup — one round of the Chinese supermarket, and a Friday night in the UK can gather round a steaming table too.
Shipping: dispatched from our UK warehouse, one-year warranty.
