Home-made Herbal Hotpot

Ingredients: 200 grams each of lean beef and liver, 150 grams each of fish balls, tripe, tofu, spinach, 5 grams of ginseng, 10 grams of astragalus, 15 grams each of angelica, wolfberry, 20 grams of jujube, 5 grams of licorice, 100 grams each of luncheon meat, soaked vermicelli, soaked seaweed, scallions, potatoes, and enoki mushrooms, 2000 grams of fresh broth. Seasonings: 100 grams of doubanjiang, 150 grams of cooking oil, 100 grams of fermented rice wine, 35 grams of ginger, 20 grams of garlic, 25 grams of pickled chili, 15 grams of salt, 5 grams of MSG, 10 grams of Sichuan pepper, 50 grams of beef tallow, and appropriate amounts of clarified chicken oil, sugar, soy sauce, vinegar, and scallion oil.
Preparation Method:
1. Remove tendons from beef, cut into large thin slices; remove membrane from liver, cut into similar-sized slices; clean tripe, open, and cut into pieces; cut luncheon meat into strips measuring 4 cm long, 2 cm wide, and 0.3 cm thick; wash tofu, cut into strips; cut soaked vermicelli into segments; cut soaked seaweed into strips; crush garlic, cut into sections; wash and sort spinach; tear enoki mushrooms into strips; peel potatoes, cut into slices. Arrange all ingredients separately on plates and serve.
2. Place ginseng, astragalus, angelica, wolfberry, jujube, and licorice in a sand pot or medicinal jar, add water, boil, then simmer for half an hour, strain out 500 ml of decoction.
3. Mix clarified chicken oil, sugar, soy sauce, vinegar, and chopped scallions into a dipping sauce, one portion per person, served on the table for dipping.
4. Heat cooking oil in a wok over medium flame until lukewarm, add doubanjiang and pickled chili, stir-fry until fragrant, then add crushed garlic, ginger, and Sichuan pepper, stir briefly. Add fermented rice wine, salt, and MSG, bring to a boil, add fresh broth and beef tallow, bring to a boil, add two-thirds of the decoction, skim off foam, pour into hotpot, serve with fire lit. When ready, add ingredients to the broth and cook until done, then dip in the sauce. During consumption, additional broth and decoction may be added as needed.