How to make it
Heat the pan and add vegetable oil; sauté the scallion, ginger, garlic, dry red pepper, and dry peppercorn.
Add shrimp, beef slices, and fish balls and stir fry for two minutes.
Add Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot, Lee Kum Kee Seasoning Soy Sauce, Lee Kum Kee Sichuan Style Broad Bean Sauce, and Lee Kum Kee Premium Oyster Sauce and stir fry until mixed.
Add all of the vegetables and some water, and keep stir frying.
Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added) when the soup thickens. Pour into a pot and drizzle with sesame to serve.