Mongolian milky herby hot pot

"Hot pot" probably is the most common dish you can find on the menu at any restaurant here in Taiwan.
I once tried one rose milky hot pot at one vegetarian restaurant.
I can taste significant hint of cumin, five-spice sort of spices.
One day, I tried to recreate this dish but in my own way.
By saying that, I meant "my version".
I added handful of spices/herbs that I personally like.
Rose especially goes well with milk.
Here is my version:

Step 1: I add a tiny amount of oil to stir fry green onion, red chili, diced onion.

Step 2: Then I poured one jar of milk and simmered with gentle heat. Then, I added 1 bay leaf, 3-5 dried red date, 1 star anise, one clove, 1 teaspoon of cumin seeds, freshly-grated nutmeg, 1 teaspoon of five-spices, handful of dried roses.

Step 3: Simmer the base for 5-10 minutes. Then add any vegetables you like. This hot pot and lamb are absolutely great combinations.