This ma la xiang guo recipe

Ingredients

∙ Serves 6

Meat

• 1 7 oz. pack Fish-balls

Produce

• 3 Bay leaves
• 2 Carrots
• 3 Celery stalks
• 1 handful Cilantro
• 8 cloves Garlic
• 2 pieces Ginger, dried
• 6 slices Ginger
• 1/4 Head cabbage
• 1 handful Lotus root
• 1 Orange peel, large dried
• 2 Potatoes
• 1 1/4 cup Red chile, dried
• 2 cups Rehydrated wood-ear mushrooms
• 3 Scallions
• 3 Shallots
• 4 Shiitake

Condiments

• 2 tbsp Bean sauce, spicy red
• 2 tbsp Hot pot soup base sauce

Baking & Spices

• 1 Cardamom, black
• 1 Cinnamon stick
• 1 tbsp Fennel seeds
• 1 Nutmeg, whole
• 1 Salt
• 2 tbsp Sichuan peppercorn
• 3 Star anise
• 1 tbsp Sugar

Oils & Vinegars

• 1/3 cup Oil

Beer, Wine & Liquor

• 2 tbsp Shaoxing rice wine

Other

• 3 Long pieces of rehydrated tofu bean threads (fǔzhú), drained