Hot Pot Technique Learning

Main Ingredients:
Beef Tallow: 1500g; Salad Oil: 500g; Pixian Douban: 300g; White Wine: 5g; Fermented Rice: 10g; Zhibajiao Chili: 200g; Ginger: 20g; Garlic: 20g; Jiaohua: 30g; Chili Powder: 30g.

Auxiliary Ingredients:
Sesame Paste: As per personal preference; Chopped Coriander: As per personal preference; Vinegar: As per personal preference; Crushed Peanuts: As per personal preference; Sesame Oil: As per personal preference; Chopped Garlic: As per personal preference; Soy Sauce: As per personal preference.

Seasonings:
White Cardamom: 6g; Vanilla: 3g; Sand Ginger: 2g; Cassia Twig: 3g; Chinese Lovage: 5g; Amomum Tsaoko: 3g; Star Anise: 6g; Cinnamon: 5g; Fennel: 8g; Piper Lolot: 3g; Gardenia: 5g; Chinese Date: 3g; Rock Sugar: 5g.

Meat:
Tripe: As per personal preference; Omasum: As per personal preference; Shrimp: As per personal preference; Beef Rolls: As per personal preference; Luncheon Meat: As per personal preference; Meatballs: As per personal preference.

Vegetables:
Lotus Root: As per personal preference; Enoki Mushroom: As per personal preference; Baby Bok Choy: As per personal preference; Chinese Spinach: As per personal preference.