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
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
3 tablespoons black rice vinegar (recommended) or balsamic vinegar
3 tablespoons light soy sauce
1 red chile, seeded and finely chopped
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)
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
*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.
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