County-style pork bone hot pot broth
Chinese Cooking Demystified · ♥ 20.9K likes · 872.4K views · 10 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g pork bone
Soak 500 g of pork bone in water for half an hour to draw out myoglobin for a cleaner flavour.
- water
Put the bones in a pot with cool water, bring to a boil together and simmer a couple of minutes, then take them out and rinse.
- ½ tbsp oil
- 2½ l hot boiled water
Heat the stock pot piping hot, shut off the heat and add about half a tablespoon of oil. Heat on medium and add the bones. Fry 2 to 3 minutes until lightly browned.
Add 2.5 L of hot boiled water - hot water helps the protein and fat emulsify, which is what makes the stock milky - and bring to a boil.
- 2 inch ginger
- 2 sections daikon aka welsh onion
- 1 tbsp Shaoxing wine
Add the smashed 2-inch ginger, the 2-inch sections of welsh onion and 1 tbsp of Shaoxing wine. Cover and simmer on medium-low at least 2 hours.
At the one hour mark add about 500 g of peeled daikon cut into 2-inch chunks and simmer another hour.
- 500 g daikon
- ½ tbsp salt
- 1 tsp chicken bouillon powder
- white pepper
Season with half a tablespoon of salt, a teaspoon of chicken bouillon powder and optionally a sprinkle of white pepper.