Chinese Beef Hot Pot - Fondue Chinoise

Instructions

1. Step 1

   Cut the beef into paper-thin rectangular slices. (Freeze the beef for 1 to 2 hours to make cutting easier, or ask the butcher to cut it for you.)

2. Step 2

   Prepare the side dishes (see suggested list below), washing and draining the vegetables. If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

3. Step 3

   Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

4. Step 4

   Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

5. Step 5

   Combine the water and beef bouillon and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 to 3/4 full. (How much broth you need will depend on the size of the fondue pot .)

6. Step 6

   Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

7. Step 7

   Use dipping forks to cook the food in the hot broth and then dip in the sauces as desired.