Hot Pot recipe - Fondue Chinoise - a Chinese Recipe for Beef Hot Pot

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Hot Pot recipe - Fondue Chinoise - a Chinese Recipe for Beef Hot Pot
From Rhonda Parkinson,
Your Guide to Chinese Cuisine.
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A general rule when serving hot pot is to keep the broth bland
and the dips spicy. The beauty of this combination is that it allows
guests to season the food according to their own taste. On the
other hand, there are no hard and fast rules. Feel free to adapt
the basic broth recipe as desired.
INGREDIENTS:
l 1 - 1 1/2 pounds flank steak
l 6 cups water
l 2 packages beef bouillion
l 2 tablespoons white wine
l 2 tablespoons soy sauce
l 1 green onion
l 2 slices ginger
l Optional - White Pepper, one turn of the pepper mill
PREPARATION:
Cut the beef into paper thin rectangular slices. (Freeze the beef
for 1 -2 hours to make cutting easier, or ask the butcher to cut it
for you).
Prepare the side dishes (see suggested list below), washing and
draining the vegetables. If using in the fondue, cut the…