Partially freeze the pork loin, chicken and sirloin for 30 minutes; slice into
paper-thin slices. Slice the fish into paper-thin slices. Peel, de-vein and butterfly
the shrimp. Arrange meat, shrimp and fish in a decorative pattern on a plate. Soften
the bean threads in a bowl of hot water. Cut tofu into squares and neatly place
the bean threads and tofu on the serving platter.
Place the chicken stock and salt into hot pot; bring mixture to a boil. Add cabbage;
cook until tender. Add tofu, bean threads, meat, shrimp and fish; cook through.
Add spinach; cook until tender. Add raw eggs, if desired.
Serve with soy sauce, hot sauce and seafood sauce.