Chinese spicy hotpot home cook recipe

Ingredients

• 1 tbsp chilli bean paste I use Lee kum kee
• 1 liter water or vegetable or chicken stock
• 5 dried shitake mushrooms
• 3-star anise
• 1 dried cinnamon
• 3 stalks spring onion
• 1 tbsp chilli oil or rapseed oil
• 2-3 dried tangerine peel
• 1 cube vegetable stock
• 2 1/2 cm peeled fresh ginger, sliced
• 1 small handful dried goji berries (optional)
• 1 box ready sliced lamb or beef or just finely sliced lamb or beef rump
• One small Chinese cabbage
• 1 handful fried tofu Available in Chinese grocers
• 250 grams ready made fish balls
• 100 grams Enoki mushroom
• 100 grams baby sweetcorn
• 1-2 small packets dried rice vermicelli
• 1 tbsp peanut butter
• 1 egg
• one stalk spring onion
• 1 tbsp fresh coriander finely chopped
• one tsp sesame oil
• 1 Medium egg
• 1 tbsp Chinese black vinegar or balsamic vinegar
• One tsp reduced-salt soy sauce
• 1 small fresh red chili thinly sliced