Chinese fondue

We will start by freezing the veal for a few hours so that it is firm and we can cut it into very thin slices with a cold cuts machine as if it were a carpacció so that it cooks faster later. On the other hand, we will boil the potatoes, and also the rice, we will pass it through the jet of cold water so that it does not become caked. Separately, we will prepare a broth made from vegetables and meat, which will be the base of the fondue to cook the meat. in this case, the oil has been replaced by broth, in which we will boil the slices of veal to taste. In a bowl, we put the peeled and chopped fruits, the kiwi, the peach or whatever we want. the most laborious part, but also the tastiest to the diner's taste are the sauces. When serving on the table, place the fondue with the broth inside ready to bring to a boil. on a tray, the boiled rice and potatoes. We put a small bowl with the fruits and in another the pickles. Several bowls with different sauces are placed around the fondue. some examples are tartar sauce, pepper sauce, cocktail sauce, barbecue sauce, curry sauce with pineapple, sauce with basil, etc.