Pork Bone Broth
A milky white, rich, and flavorful broth, ideal for mild hotpot and dishes featuring chicken, duck, or fish.
Ingredients
Pork leg bones (washed, cracked)
15 kg
Old hen (slaughtered, gutted, and cleaned)
1500 g
Old duck (slaughtered, gutted, and cleaned)
2000 g
Pork shank (scrubbed clean)
2000 g
Pork stomach (scrubbed clean)
1000 g
Old ginger (smashed)
300 g
Green onions (tied into knots)
500 g
White pepper
3 g
Cooking wine
500 g
Instructions
1
Preparation
Slaughter the chicken and duck, then gut and clean them. Scrub the pork shank and pork stomach until clean. Rinse the pork leg bones well and crack them. Place the pork leg bones, old hen, fat duck, pork shank, and pork stomach into a pot of boiling water to blanch; remove and rinse under cold water, then drain thoroughly. Smash the old ginger and tie the green onions into knots.
2
Simmering the Broth
Place the pork leg bones, old hen, old duck, pork shank, pork stomach, old ginger, green onions, white pepper, and cooking wine into a stock pot. Pour in enough cold water to cover, bring to a rolling boil over high heat, and skim off all the foam. Reduce to medium heat and continue simmering until the broth turns a milky white and develops a rich, fragrant flavor.
