Bone Broth Guokui
The rich, slow-simmered bone broth is already deeply flavorful, so there is no need to add MSG or other umami-boosting seasonings—just a small amount of salt is enough. Cut the guokui into pieces that are not too large.
Story
A warm, hearty classic of Chinese home cooking, bone broth guokui brings together the chewy, crisp texture of freshly baked guokui flatbread and the rich, nourishing depth of slow-cooked bone broth for a comforting, filling meal ideal for chilly weather.
Ingredients
guokui
150g
dried daylily buds
30g
wood ear mushroom
10g
cellophane noodles
50g
concentrated pork bone broth
2 bags
water
800ml
scallion
to taste
salt
to taste
Instructions
1
Step 1
Soak wood ear mushrooms until rehydrated, then wash and tear into small pieces.
2
Step 2
Soak daylily buds until soft, then wash them.
3
Step 3
Cut the soaked daylily buds into small segments.
4
Step 4
Dice the guokui (crispy Chinese flatbread) into small cubes.
5
Step 5
Add an appropriate amount of water to the pot.
6
Step 6
Add the concentrated pork bone broth.
7
Step 7
Bring the liquid to a boil.
8
Step 8
Add the wood ear mushrooms and daylily buds, then cook over medium heat for 5 minutes.
9
Step 9
Add the glass noodles and cook for 3 minutes.
10
Step 10
Place the cut guokui into a bowl.
11
Step 11
Pour the cooked soup over it and it is ready to serve.
