2026-09-04
Pre-sliced hotpot meat from the supermarket is convenient but expensive, and you rarely get to choose the cut. Slicing it yourself lets you pick better meat, save money, and serve slices that cook in seconds in the steamboat.
The good news is that you don't need a meat slicer. You need three things: the right temperature, the right technique, and a genuinely sharp knife.
Most first attempts end with thick, uneven slices that tear or bunch up. This usually comes down to:
Fix these four things and your slices will improve dramatically.
This is the secret. Put the whole piece of meat in the freezer for 45 to 90 minutes, depending on thickness. You want it firm on the outside and slightly yielding in the centre, not frozen solid.
Firm meat holds its shape under the knife, which makes thin slices possible.
Do not try to slice fully frozen meat. That's when knives chip and fingers get hurt. If it's rock-hard, leave it in the fridge for 20 to 30 minutes first.
For beef:
For pork:
A long blade lets you cut each slice in a single stroke. Good choices:
The most important factor is sharpness. A sharp edge slices cleanly through firm meat. A dull edge slips on the surface or tears it.
Slice across the grain in one long, smooth stroke.
Keep your guiding hand in a claw grip, with fingertips tucked away from the edge.
Lay slices on a cold plate in a single layer, slightly overlapping. Cover and refrigerate until the steamboat is ready. If you're slicing a lot, work in batches and keep the rest of the meat in the freezer so it stays firm.
The same method works well for fish slices in fish soup or steamboat. Firm, chilled fillets and a sharp, long knife give you clean slices that hold together in the broth.
Chilled, firm fish slices cleanly with a long, sharp blade.
Restaurant-thin hotpot slices aren't about expensive equipment. Partly freeze the meat, slice against the grain, and use one long stroke. Above all, use a knife sharp enough to glide through without crushing.
If your knife keeps slipping or tearing the meat, no amount of freezing will fix it. That's the sign it needs sharpening.
P.s. Planning a steamboat night? Get your knives ready first. Our knife sharpening service offers pickup and delivery across Singapore.
We are currently only operating in Singapore. Our next pick up will be on .
