Taiwanese Spicy Hot Pot

Instructions

1. Prepare the broth base
   In a large pot, combine chicken stock, Sichuan peppercorns, dried chilies, garlic, ginger, doubanjiang, shaoxing wine, star anise, and cinnamon sticks. Bring to a boil, then reduce heat and simmer, covered, for 2 hours to develop flavors. Strain if desired or leave spices in for stronger flavor.
2. Prepare the ingredients
   While the broth is simmering, prepare all your hot pot ingredients. Arrange the thinly sliced beef and pork on platters. Clean and devein the shrimp. Cut the tofu into cubes. Wash and chop all vegetables into bite-sized pieces. Soak rice noodles according to package instructions, then drain.
3. Set up the hot pot
   Transfer the hot broth to a hot pot burner or electric hot pot in the center of the dining table. Keep the broth at a gentle simmer throughout the meal. Arrange all the prepared ingredients on platters around the hot pot for easy access.
4. Cook and enjoy
   Each diner uses chopsticks or a small wire basket to cook their own selections in the communal broth. Thinly sliced meat typically cooks in 10-30 seconds, vegetables may take 1-3 minutes, and seafood needs about 2-3 minutes until opaque. Cook tofu for 3-5 minutes to absorb the flavors. Rice noodles should be added near the end of the meal to soak up the enriched broth.
5. Prepare dipping sauces
   While ingredients are cooking, prepare individual dipping bowls with combinations of soy sauce, sesame oil, chili oil, minced garlic, chopped scallions, and cilantro according to personal preference. These enhance the flavors of the cooked ingredients.
6. Finish with noodles
   As the meal comes to an end, add the pre-soaked rice noodles to the remaining broth, which will have been enriched by all the ingredients cooked in it. Let them simmer for 2-3 minutes until tender, then serve in bowls as a satisfying finale to the meal.