Mala Dry Pot

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1. 1
   Place ½ oz. dried wood ear mushrooms (about ½ cup) in a small bowl and pour in hot water to cover; let soak until mushrooms are tender, about 15 minutes. Drain mushrooms and trim any stems; discard. Tear mushrooms into bite-size pieces; set aside.
2. 2
   Place 2 oz. bean thread noodles in another small bowl and pour in hot water to cover; let soak until softened, about 15 minutes. Drain and set aside.
3. 3
   Working with 1 ingredient at a time (from longer-cooking to shorter-cooking items), blanch 8 fresh or frozen, thawed fish balls, 1 medium carrot, thinly sliced (about ½ cup), one 2" piece lotus root (about ⅓ medium), peeled, thinly sliced, 1 lb. baby bok choy (4–8), halved lengthwise, quartered if large, 6 oz. yuba sheets (about 3 fresh), cut into 1" pieces, and 3.5 oz. enoki mushrooms (about ½ cup), trimmed, in a large pot of boiling salted water until almost completely cooked, 2–3 minutes for fish balls (5–7 minutes for frozen) carrot, and lotus root and 30 seconds for baby bok choy, yuba sheets, and enoki mushrooms. Using a spider, slotted spoon, or tongs, transfer to a large bowl of ice water.
4. 4
   Once all ingredients have been blanched and transferred to ice water, drain and place ingredients in separate piles on a large plate or baking sheet.
5. 5
   If using 4 oz. pork belly, thinly sliced, cook in a dry wok or medium skillet over medium heat, turning halfway through, until browned, about 4 minutes. Transfer to another large plate and let cool. Cut pork into 1" pieces; reserve fat for another use if desired.
6. 6
   Heat 1 medium shallot, quartered, 4 garlic cloves, smashed, 10 dried chao tian jiao chiles or dried chiles de árbol, 3 whole star anise, one 3"-long cinnamon stick, 2 dried bay leaves, 2 Tbsp. Sichuan peppercorns, 1 tsp. cumin seeds, and 1 tsp. fennel seeds, and ⅓ cup vegetable or peanut oil in a wok or large skillet over medium-low until oil starts to sizzle around garlic, then reduce heat to low (you don’t want to burn the oil) and continue to cook, stirring every 5–10 minutes, until chiles have softened and oil is fragrant, at least 15 minutes and up to 1 hour (for the most flavor, go the full time). If shallot and garlic turn a deep golden brown, remove with a spider or slotted spoon and discard (or save for another use). Remove remaining solids and discard.
7. 7
   Increase heat to medium and add 3 Tbsp. Sichuan hot pot base and 1 Tbsp. doubanjiang (Sichuan-style fermented chili bean paste) to spice-infused oil. Add 3 scallions, cut into 3" pieces, one 1" piece ginger, peeled, finely chopped, remaining 10 dried chao tian jiao chiles or dried chiles de árbol, and remaining 4 garlic cloves, thinly sliced, and cook, stirring, until sauce turns a deep red, about 2 minutes. Add carrot, lotus root, and baby bok choy and cook, tossing to coat evenly, until warmed through, about 2 minutes. Add wood ear and enoki mushrooms, bean thread noodles, fish balls, yuba sheets, and pork belly (if using), and 1 Tbsp. Shaoxing wine (Chinese rice wine) and toss until everything is coated in sauce. Cook, tossing, until warmed through, about 2 minutes. Taste dry pot and season with kosher salt.
8. 8
   Serve dry pot from wok or in a large shallow bowl, topped with coarsely chopped cilantro, with steamed rice alongside.