There is no correct answer on the Kinsey scale of numb and spicy. When it doubt, it is safer to err on the side of mild. The broth will evolve over the course of the meal as the spices seep and flavor deepens with each fixing that goes into the pot: slices of lamb, pork belly, eye of round, tofu, shrimp, beef tripe, leafy greens, potato or glass noodle, and as many kinds of mushrooms as you can find.
- Soak dried whole chile peppers in cold water for 2-3 hours or hot water for 30 minutes, until chile peppers swell to full size. Mash with a mortar or chop with a mezzaluna. Mix with chopped garlic until mixture becomes a paste.
- Soak green flower pepper in the cooking wine for 4-6 hours to release the numbing element. Drain and set aside.
- In a sauce pan, heat 1/2 cup rapeseed oil on low. Add pieces of leek, slices of ginger and chopped garlic to infuse the oil. On the brink of burning, remove the aromatics with a slotted spoon.
- Add bean paste and chile pepper paste to the infused oil. Turn heat up to medium for 30 seconds and then turn it back to low to allow the paste to bloom for 15 minutes until extravagantly fragrant. Keep stirring throughout to keep paste from burning or sticking to pan.
- Add 4 teaspoons of green flower pepper and the remaining aromatics. Simmer for 10 minutes. Remove and drain all solids. Set aside the solids and the oil separately and let cool.
- To serve: in a pot, bring infused oil and stock or hot water to a boil. Add salt and remaining green flower pepper to taste. Replenish pot with stock or hot water throughout meal as level runs low.