Varied meat fondue

Name: varied meat fondue
Total time: 25 min
Yield: 4
Ingredients: 250 gram chicken breast; 250 gram steak; 250 gram veal ester; 250 gram mushroom; 250 gram leeks; 100 gram bean sprouts; 1 liter meat broth from tablet; 2 teaspoon Japanese soy sauce; 2 teaspoon ketjapmarinademanis

Ingredients

250 gram chicken breast
250 gram steak
250 gram veal ester
250 gram mushroom
250 gram leeks

100 gram bean sprouts
1 liter meat broth from tablet
2 teaspoon Japanese soy sauce
2 teaspoon ketjapmarinademanis

Directions

Put the cut meat and vegetables in separate bowls or place everything side by side on a large scale.
Bring the broth to the boil. Stir in the soy sauce.
Prick the meat to the fodder fork. Chicken meat must be cooked through and through. Dip the pieces of steak shortly (about 2 minutes) into the stock. The cooking time of the veal ester is about 2-3 minutes.
If necessary, use small metal 'scoops' (available at the Chinese shop) to allow the pieces of vegetables and bean sprouts to sink into the broth for a short time.
After the meal, pour the strong stock in bowls and drink it. Dilute the rather salty stock with some water.