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.