Chinese Fondue Broth Preparation time 10 minutes Cooking time 10 minutes Servings Share Ingredients System 250 ml red wine 2 l Berthelet signature Beef flavour sodium reduced Broth base (64g of powder and 2 liters of hot water) 45 ml soy sauce 15 ml fresh ginger, chopped 15 ml Worcestershire sauce 1 onion, minced 1 bay leaf 2 cloves of garlic To taste Ground black Malabar pepper Berthelet 5 Forks BEEF FLAVOUR SODIUM REDUCED BROTH BASE 300 GR 6,79$ See product MALABAR BLACK PEPPER WHOLE 200 GR 7,49$ See product Directions Step 1 Prepare the beef broth as per the instructions Step 2 Bring to a boil and add all of the ingredients, let simmer for a few minutes Step 3 Transfer to a fondue pot