Peter wrote:

> Celebrating Chinese new years tomorrow with a day long hot pot (fondue)
>
> Lots of fish, pork and beef balls, thin beef slices, etc. Satay (sort of
> a fish bbq sauce) for a little extra flavour on the plate, bok choy for
> some greens, and more shitakes than we can eat.
>
> Undecided on the broth though. I'm thinking beef broth, soy sauce,
> garlic, ginger, and some chilies, maybe a touch of sesame oil. Anything
> else you would add to that?

Maybe some lemon juice and/or lemon slices. Star anise might also be a good
addition. (Of course, I see that you've already eaten, so this would be to
flavor the leftovers for your second go-round.)


Bob