Heat a 2 litre capacity wok until smoking and add groundnut oil.
Stir fry dried chillies and Sichuan peppercorns for a few seconds until fragrant.
Stir in chilli bean sauce, chilli sauce, and vegetable stock.
Add star anise, mushrooms, tangerine peel, spring onion, ginger, and sliced chillies.
Bring to a boil then simmer on low heat for 20 minutes.
Add chilli oil, cabbage, tofu, and fish balls ten minutes before serving.
Mix vinegar, soy sauce, and chopped chilli in a small bowl for the first dipping sauce.
Combine egg yolk, satay sauce, soy, coriander, and spring onion for the Taiwanese sauce.
Arrange raw lamb, prawns, tofu, mushrooms, and fishcakes on serving plates.
Transfer broth to an electric wok at the table and let guests cook their own ingredients.