Add peanut oil to the pot and adjust heat to medium flame. Once the oil heats up, add ginger, mixed spice powder, scallions, cardamom, and cumin. Stir the contents continuously until they produce a fragrance. Add chili bean paste and ground chili and stir for five minutes, after which you pour the stock and continue heating it until it boils. You can then opt to add sugar, Allow the mixture to simmer for at least thirty minutes. (Meanwhile, you should be preparing other hot-pot ingredients).
Prepare the foods you intend to cook while following the guidelines provided in the first section of this article.
Get the condiments ready. Grind the garlic and scallions; mix the sesame paste with sesame oil to give it a smooth consistency. These ingredients should be added on the other side of the hot pot to make the mild soup. To the mixture, add the chicken stock and bring it to boil. Top it with wine and the finely diced tomato.
Run the strainer through the spicy soup to remove larger ingredients.
The remaining chicken stock should be heated to boil in a separate pot and covered while warm.
Add 1 cup cooking oil to a clean pan and heat it using low heat. Add the whole chili and gently stir till they sizzle. Pour the content of the pan to the spicy mix.
Adjust the heat in the electric hot pot for a few minutes to allow the two soups to boil. Adjust the temperature to ensure the soups are just within simmering temperatures while adding food types a few at a time. For efficiency, you can dip them using strainers or chopsticks so that they do not disappear in the soup.