Spicy and numbing hot pot

Cut eight dried red chilies into half inch pieces and shake out the seeds with a strainer.

Soak the chilies and one and a half tablespoons of Sichuan peppercorns in hot water three to five minutes so they do not burn in the oil, then drain thoroughly.

Add them to a pot with four scallions cut into stalks, one quartered shallot, four thinly sliced garlic cloves, an inch of thinly sliced ginger and a quarter cup of the oil from the almost finished Lao Gan Ma jar.

Stir over low heat three to five minutes until most of the moisture has evaporated.

Add three tablespoons of Lao Gan Ma chili crisp, two and a half tablespoons of soy sauce and one tablespoon of oyster sauce, and mix.

Pour in five to six cups of chicken stock or water and bring to a boil.

Cook the meatballs, shaved beef, mushrooms, lotus root, baby bok choy, squid and corn in the boiling broth, holding the thin beef with chopsticks so it is not lost in the pot.

For the dipping sauce combine the minced garlic, diced scallions, diced cilantro, chili flake and toasted sesame seeds, then heat two to three tablespoons of oil to smoking hot and pour it over.

Add two to three tablespoons of soy sauce to the dipping sauce and mix well.