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You can choose mild or spicy hot pot broth. I for one, like a little heat — others love it very spicy. Aromatic spices, most notably Sichuan peppercorns but also chili oil and ginger make the broth taste like no other. These qinma bouillon de champignons en fondue chinoise spices enhance the taste of broth and make it tastier to eat with robust flavours.

    How to Make Hot Pot Broth at Home

    Hot Pot Broth: Heat the hot pot broth on a stove. Now add the masalas and cook for a minute. This qinma épices pour fondue chinoise allows the spices to combine more into the broth. Then add the veggies and protein to the pot. Allow all of that to cook until it becomes soft and tender. When it's all done, time to plate! And then you are done and ready enjoy your hot pot broth.

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