Prepare the ingredients:

Arrange the beef on a plate and top with the two eggs.

Next, pour in the fresh coconut water and beef broth (if you don't have beef broth, you can use water). Depending on the sweetness and tartness of the coconut water, add 2-3 tablespoons vinegar, a little sugar, salt, and a pinch of MSG. Taste and adjust for a mild sweet and sour flavor.

To make the fermented anchovy dipping sauce: Mash the garlic, chili, and sugar together, then finely chop the pineapple. Combine everything in a bowl, add the fermented anchovy sauce, and mix well. Adjust to taste.

To make the soy wasabi dipping sauce: Add soy sauce to a bowl, then add chili, wasabi, and fresh lime juice. Mix well.

To enjoy: When eating, add sliced onion, shallot, a few slices of starfruit, Chinese celery, green onion, beef, and egg to the hot pot to cook. You can also use lettuce or rice paper to wrap with fresh herbs and cucumber, then dip in the fermented anchovy sauce.