Put the vegetable oil, dried chili peppers, Sichuan peppercorns, star anise, cassia bark, black cardamoms, ginger and scallion in a medium saucepan and simmer over very low heat for about 15 minutes. Remove from heat and cool for about 15 minutes.

Add the rest of the ingredients, mix well and the broth is ready for the hot pot. Pour as much of the broth into the hot pot as can be accommodated. The rest can be added to the pot hot as the liquid evaporates. If all the broth is used up the hot pot can be replenished with regular chicken stock or water.