Preparation time: 15 minutes
Cooking time: A few seconds

Buy meat for Chinese fondue. If you prefer to prepare it yourself, place the meat in the freezer for half and hour, then slice it paper thin. Cut against the grain - perpendicular to the fibres.

If you don't like your vegetables crunchy, blanch them for 5 minutes in boiling water with a pinch of salt before putting them on the serving platter.

Safety tips
All you have to do is spear a piece of meat and immerse it in the boiling liquid for a few seconds.

Present the meat on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control. When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.

1. Soak the mushrooms in warm water and rinse them carefully to remove all traces of sand.
2. Clean and trim the vegetables; cut into small cubes or thin strips.
3. Cook the rice vermicelli for 1 or 2 minutes - no longer! - in boiling water, then rinse quickly in cold water to stop the cooking. Cut with scissors so that they don't stick together in lumps.
4. Pour the broth into the fondue pot or Mongolian hot pot and place in the centre of the table. Add the vegetables and a little chopped parsley at the last minute.

*Broth