>> 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.)


Way ahead of you on the star anise :-) It was added too. When hunting for
my shichuan peppers, came across those. I will make a more detailed
follow up post later tonight or tomorrow, we're still working on eating!