Arrange the meat, fish and vegetables on small plates and spread evenly around the hot pot.
Stir the eggs well, add soy sauce, rice wine and sesame oil and mix well. Pour the sauce into small bowls form.
Let the soup bubble up and pour into the Mongolia Hot Pot.
Using chopsticks, perhaps fondue forks, hold each ingredient in the boiling soup, make your choice, add to the sauce and serve. Finally, serve the remaining soup in soup bowls.
Our tip: Use the young, tender spinach from the farmer’s market!