This fire pot is specially dividec into two compartents, one half filled with hot peppery broth, the other half filled with consomme.

To prepare the hot and peppery broth: heat oil in a wok, quick -- fry hot bean paste, ginger, chopped fernented black bean and mashed garlic till fragrant. Akk ox fat to stir -- fry for a while. Then add fresh stock, rice wine, fermented rice juice, ginger, dried red chillies, peppercorns, salt and sugar, simmering till completely flavoured.

The result is hot and peppery with rich fragrance and a slightly sweet aftertaste. To prepare the light and delicious consomme: Simmer the consomme till bubbling and add M.S.G to it.

Arrange the main intredients on the dining table. The prepare a small bowl of seasonings for each guest in terms of their customs. For the hot and peppery flavour, make the sauce with sesame oil and M.S.G.. For the hot and peppery flavour, make the sauce with sesame oil and M.S.G.. For the light and delicious flavour make the sauce with with soy sauce, consomme and M.S.G.. While the broth is bubbling, everybody selects the ingredients to their liking and cooks their own meal in the pot.