A large wooden table was moved in front of the fireplace, with an electric induction pot steaming at its center. The base of the pot was a thick, enticingly red and shiny butter hot pot broth.
The boiling butter rolled in the pot, with red dried chili peppers and green Sichuan peppercorns floating and sinking, a domineering aroma mixed with spicy and rich meat fat instantly filled the entire cabin, making every pore relax.
The table was filled with all sorts of ingredients.
In the center was a large platter of freshly sliced elk tenderloin. The red and white marbled texture was clearly visible, appearing extremely tempting under the light.
Next to it were lush, cold-resistant cabbage; thinly sliced cherry radishes; and the potatoes and dried mushrooms that Emily had retrieved from the cellar.
