In addition, when Du Xixi makes lamb hot pot, she always chooses the leg of lamb. After countless exercises, the leg meat is well-developed and firm, with a springy texture that leaves a lingering taste on the palate even if sliced thinly.
Du Xixi might prefer a mild broth, but observing over time, she knows Ke Xing and Ke Lian both enjoy bold flavors, especially the sour and spicy ones. Thus, Du Xixi made a double-flavored hot pot base.
A clear soup base made with chopped scallions, mushrooms, thin noodles, and ginger; a spicy soup base stewed with red pepper, star anise, scallions, cinnamon, and more.
One red and one white, placed together in the same pot, bubbling continuously under the heat, quickly spreading aromas indoors, making Ke Xing and Ke Lian's mouths water uncontrollably.
