Spicy Hotpot

Spicy Soup Base

2 tablespoons groundnut oil (peanut)

3 to 4 long dried Sichuan chiles or long dried chiles

2 ounces whole Sichuan peppercorns

1 tablespoon chile bean sauce*

1 tablespoon chile sauce

6 cups hot vegetable stock

2 star anise

6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms

1 small handful dried orange peel or the zest of 1 orange

9 ounces chile oil

1 (1-inch) piece fresh ginger, peeled

2 medium red chiles, seeded and sliced 

Hotpot

9 ounces (MSG free) fish balls 

1 large spring onion, coarsely chopped

1 small handful Chinese cabbage leaves, sliced 1-inch thick

1 small handful deep-fried tofu  

1 small handful fresh tofu, cut into 1-inch chunks

Vinegar, Chile and Soy Dipping Sauce

3 tablespoons black rice vinegar (recommended) or balsamic vinegar

3 tablespoons light soy sauce

1 red chile, seeded and finely chopped 

Special Taiwanese Dipping Sauce (1 serving)

1 egg yolk

1 tablespoon Oriental satay sauce* or barbeque sauce

1 tablespoon light soy sauce

1 tablespoon finely chopped fresh cilantro leaves

1 tablespoon finely sliced spring onions (green)

For assembly

9 ounces (MSG-free) fish cake, sliced 

Baby corn, as needed*

Raw lamb, thinly sliced, as needed

Raw prawns or shrimp, shelled and deveined, as needed

Firm tofu, cut into chunks, as needed

Enoki mushrooms, as needed