"Blanch the meat before stewing the broth," Yao explained, "it makes a huge difference." Blanching meat is easy to do, and even if it's not traditional, it's a step you should do with any hot pot.

Blanch and blend the greens to retain their vibrant colour and texture. Cook meat thoroughly before adding the saag to ensure a well-balanced flavour. Use mustard oil for authentic taste in dishes ...