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Export 29 ingredients for grocery delivery
First, bring a pot of water to a boil, and blanch all the vegetables (potatoes and carrots will take slightly more time), then transfer to an ice bath. Drain thoroughly and set aside.
Heat the oil in a wok over low heat, add all the spices, and let them infuse for 20 minutes, until all the spices start to brown. Turn off the heat, and use a slotted spoon to scoop out all of the spices, keep the oil in the wok.
Turn the heat back on low to medium, add in the hot bean sauce, hot pot soup base sauce, ginger, garlic, and shallots. Cook for a couple of minutes until the oil turns red, taking care not to burn the sauce.
Now add in the dried chili peppers, scallions, and cabbage. Stir and mix everything for 2 minutes.
Stir in the fish balls and all the blanched vegetables, adding in the shaoxing rice wine and sugar. Stir-fry and mix everything well for two minutes. Salt to taste. Transfer to a serving plate (or serve right from the wok), and sprinkle with chopped cilantro. Serve with plenty of steamed rice.