Ye Fei carefully skimmed off the chicken fat, leaving behind a clear and delicious broth. After turning down the heat, she added chunks of coconut meat to the soup.
She also added cordyceps flowers and goji berries.
While it was simmering, Ye Fei trimmed the sharp ends of the shrimp heads and removed the veins, arranging them on a plate.
Ye Fei deftly pried open the oyster shells, scooped out the oyster meat, and placed it back into the shells.
Finally, she chopped up small chili peppers and galangal, placing them into three small dipping sauce bowls.
She squeezed in lime juice, added a bit of fish sauce, soy sauce, and finally a small spoonful of chicken broth, mixing the dipping sauces well.
Dinner was completed in such a simple and efficient manner.
Ye Fei remembered making this meal because she thought it was both simple and delicious.
On this cool night, eating a hot pot makes your body warm just thinking about it.
