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We always have a good time eating steamboat at home, with an generous range of choices for our guests; prawns, mussels, fish, squid, pork balls, cuttlefish balls, chicken fillets, thinly sliced marbled beef, deep fried tofu, assorted mushrooms, udon noodles, mini dumplings and a selection of Chinese vegetables.

A bargain purchase that I’m so excited about sharing is this steamboat pot from Hurstville, it features a divider in the middle, making it perfect for holding different soup bases.

Mum also bought me an electric banquet frypan / slow cooker years ago, I finally put it to good use for the first time, its deep depth makes it perfect for steamboat.