Tips
1. To make the soup more flavourful, add more Sichuan pepper to stir-fry. The authentic taste is a last-long hot taste.
2. Sugar can balance the salty taste. Thus add some chicken powder to enhance the soup taste, especially you need to blanch sliced lamb or beef later.
3. Shrimp is for adding soup flavor. It won’t be tender after a long-time simmering. When the hot pot base is done, you can blanch extra shrimp for eating.