Fire Pot

Fondue soup

1. wash the cooled chicken and boil it in enough salted water. Clean and cut the soup vegetables and add them with the parsley. Cook everything for about 2 hours.

After 2 hours, remove the skin from the onion, cut in half and roast in butter. Briefly fry the crushed garlic.

Drain the clear soup, degrease, season with sherry, salt and pepper. Use the chicken elsewhere (e.g. ragout).

The meat

Beef, pork and lamb fillet as well as chicken and duck breast are suitable for the fire pot. You should serve at least 2 kinds of meat.

1. freeze the meat for 2 hours, then cut it into slices or cubes.

2. arrange everything on a platter, drizzle with soy sauce.

The vegetables

You can serve spring onions, carrots, leeks, celery, peppers, broccoli, cauliflower, Chinese cabbage and bamboo shoots with this fondue. 1.

1. cut the vegetables into fine strips or cubes.

2. drizzle carrots and celery with lemon, blanch cauliflower and broccoli briefly. Cut bamboo shoots, spring onions, leek and Chinese cabbage nureinely.

Sauces

As with the classic fondue, this Chinese fondue also includes delicious sauces, which are provided along with sambal oelek and soy sauce. Here are the recipes for two fondue sauces that go equally well with meat and vegetables:

Shrimp Sauce

1. chop the shrimps and capers, add the finely weighed z

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