Sichuan Dry Stir-Fry Hot Pot (Ma La Xiang Guo)

Ingredients

• 100g green cabbage, chopped to smaller pieces
• 1 stalk celery, sliced thinly diagonally
• 1 small carrot, sliced thinly
• 1 small potato, sliced to 4mm thick pieces
• 5g cloud ear fungus, soaked for 30 mins
• 1 tofu bean tread, soaked for 1 hour and cut into 4cm length
• 2 fresh shiitake mushrooms, sliced
• 60g lotus roots, sliced thinly
• 50ml cooking oil
• 1 star anise
• 1 tsp Sichuan peppercorns
• ½ tsp fennel seeds
• 1 black cardamom
• 1 cinnamon stick
• 1 whole nutmeg
• ½ dried mandarin peel
• 2 slices ginger
• 8g dried chillies
• 1 tbsp spicy bean paste
• 1 ½ tbsp hot pot soup paste with 1 tbsp of the oil
• 2 ginger slices
• 3 garlic cloves, chopped
• 1 shallot, sliced
• 10g dried chillies, deseeded
• 1 spring onion, cut into 5cm length
• 100g fishballs, cut into halves
• ¾ tbsp ShaoXing wine
• ¼ tbsp sugar
• Salt to taste
• Cilantro for garnish