Special equipment: electric wok or fondue pot
For the soup base:
Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
For the hotpot:
Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
For the soy dipping sauce:
Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
For the special dipping sauce:
Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
For the assembly:
To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.
*Can be found at specialty Asian markets. Make sure you have plenty of utensils for the raw ingredients at the table, and let your guests use those to add anything into the stockpot - this reduces the chance of cross contamination from the raw ingredients and your guests' serving plates.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Ching-He Huang, 2008