For the vegetables:

• 3 celery stalks (thinly sliced)
• 2 carrots (thinly sliced)
• 2 potatoes (sliced)
• 2 cups rehydrated wood-ear mushrooms (rinsed and drained)
• 3 long pieces of rehydrated tofu bean threads (Fǔzhú, drained)
• 4-6 shiitake (rehydrated if using dried shiitake mushrooms, washed and sliced)
• a handful of sliced lotus root

For the spice-infused oil:

• 1/3 cup oil (80 ml)
• 3 star anise
• 2 tablespoons Sichuan peppercorn
• 1 tablespoon fennel seeds
• 1 black cardamom
• 1 cinnamon stick
• 3 bay leaves
• 1 whole nutmeg
• 1 large dried orange peel
• 2 pieces dried ginger (or 5 slices of fresh ginger)
• 1/4 cup dried red chili peppers (keep them whole to avoid the dish being too hot)

For the rest of the dish:

• 2 tablespoons spicy red bean sauce
• 2 tablespoons hot pot soup base sauce
• 6 lices ginger
• 8 cloves garlic (smashed)
• 3 shallots (sliced)
• 1 cup dried red chili peppers (keep them whole to avoid the dish being too hot)
• 3 scallions (chopped)
• 1/4 head cabbage (sliced)
• 7 oz. pack fish balls (200g, optional)
• 2 tablespoons Shaoxing wine
• 1 tablespoon sugar
• salt to taste
• A handful of chopped cilantro