Pork Bone Hot Pot Broth豬骨打邊爐湯底
A rich and savory broth made from simmering pork bones, perfect as a base for hot pot, providing a deep umami flavor to all ingredients cooked within.
01Ingredients
- 1.5 kg Pork neck bones or large pork bones
- 2 cobs Corn, cut into chunks
- 2 large Carrots, peeled and cut into chunks
- 1 large Daikon radish, peeled and cut into chunks
- 6-8 pieces Dried scallops, soaked until soft
- 10-12 pieces Red dates, pitted
- 5-6 slices Ginger
- 4 liters Water
- Salt, to taste
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs18.2g
- Fat8.1g
Fiber 3.2 gSodium 420 mg
02Steps
- Rinse the pork bones and blanch them in boiling water for 5-10 minutes to remove impurities. Drain and rinse again.
- Prepare the corn, carrots, daikon radish, dried scallops, red dates, and ginger slices.
- Place the blanched pork bones, corn, carrots, daikon radish, dried scallops, red dates, and ginger slices into a large pot.
- Pour in the water, ensuring all ingredients are submerged. Bring to a boil, then reduce heat and simmer for at least 3 hours.
- Skim off any foam that rises to the surface during simmering. Season the broth with salt to taste before serving.
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