As for this Asian-style fondue, it's essential: a long-handled fondue fork, beef mignon cut into fine rectangles, and pork tenderloin. Procedure: spear your preferred piece of meat onto the fork, wrap it around and submerge it in the hot broth. Let it cook to your desired level of doneness, whether overcooked or undercooked. On the table, there should be various bowls with different sauces (which, among other things, makes for a nice effect). Dip the still-attached meat into one of the sauces and you're done.
As each guest receives their individual bowl, it's refilled with chicken broth, crowned with a hot Asian-style fondue from the pan, and crispy beef cubes are fried.
As for this Asian-style fondue, it's essential: a long-handled fondue fork, beef mignon cut into fine rectangles, and pork tenderloin. Procedure: spear your preferred piece of meat onto the fork, wrap it around and submerge it in the hot broth. Let it cook to your desired level of doneness, whether overcooked or undercooked. On the table, there should be various bowls with different sauces (which, among other things, makes for a nice effect). Dip the still-attached meat into one of the sauces and you're done.
As each guest receives their individual bowl, it's refilled with chicken broth, crowned with a hot Asian-style fondue from the pan, and crispy beef cubes are fried.
