In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
Milder version (清汤)
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Red version (红汤)
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.
Notes
If you do not want to find those ingredients, you can purchase a spicy hot pot soup base from the store and skip all of the ingredients in "seasoning for red version" tab