Fire Pot - cooking recipe

Ingredients

6 -8 cups chicken broth (if using canned dilute according to instructions, quantity depends on the size of your fire or fondu)
1/8 teaspoon crushed red pepper flakes (optional, more if you like)
1 lb shrimp, shelled and deveined
2 lbs lean steak, fat removed and cut in paper thin slices
2 pieces bean curd, 3 inches square,diced (optional)
1 tomatoes, diced
1/2 lb fresh spinach, cut in bite-size pieces
1 lb Chinese cabbage, cut in bite-size pieces
2 ounces bean thread noodles
3 cups hot water
6 tablespoons sriracha sauce
9 tablespoons soy sauce
6 green onions, chopped in 1 inch lengths

Preparation

Butterfly the shrimp.
Arrange it and the steak on a platter.
Place the bean curd, spinach and chinese cabbage on small platters.
Cover the bean thread noodles in 3 cups hot water and let soak for 15 minutes.
Drain thoroughly and arrange on a platter.
Alternatively you can give everyone a bowl of rice.
Mix sha cha sauce and soy sauce and pour evenly into six small bowls (one for each person).
Bring chicken broth to a boil, add crushed red peppers, green onion and tomato.
Cook briefly until boiling and transfer to a fire pot or a fondue pot in the serving location.
Heat until boiling again, then reduce to a medium simmer.
Place all the platters around the fire pot or fondue.
Each person cooks their meat, shrimp, veggies, etc by using a fondue fork or chopsticks and cooking in the simmering broth until done.
They then dip the items into their bowl of sauce and enjoy.