- 3 L of water
- 3 cubes of chicken or beef
- 100 g of soy noodles
- 12 black mushrooms
- 300 g oftofu
- 200 g of beef
- 200 g of chicken
- 200 g of lamb
- 200 g of cuttlefish
- 200 g of tenderloin white fish
- 500 g of Chinese Cabbage
- 200 g of raw shrimp
- 1 cup of soy sauce
- 1 cup of oyster sauce
- 1 bunch of Chinese scallions
- peanut oil
Soak noodles in warm water for 20 minutes and drain. Do the same for the black mushrooms and cut into thick slices. Cut tofu into cubes. Reserve all.
Cut the beef meat, chicken and lamb into thin slices, and reserved to refrigerator.
incised lightly a cuttlefish and cut in half. Cut fish into small cube of 3×3 cm, and reserved all to refrigerate.
Shell shrimp, leaving tails, then make a small cut on the back of the shrimp and remove the black vein.
Chop the Chinese cabbage into thin slices and chopped chinese chives.
Heat water over high heat and add the chicken or beef cubes and bring to boil.
In a saucepan bring soy sauce and 1 tablespoon of peanut oil, then emulsify and incorporate the chopped chives and remove from heat. Do the same for oyster sauce but not incorporate the chopped chives.
Pour 1 liter of broth into the fondue pot that you put on medium heat and arrange the plates containing the noodles, vegetables, meats and seafood around and put the sauces in individual bowls.
Serve the noodles in a bowl and then accompanied the various dishes that you dip in the simmering broth and soaked in one of the sauces.