Aromatic Milk Hot Pot Soup Base Recipe

Features:

Cuisine:

China

To make a milky white bone soup, we settled on hen and pork bone to bring out aroma and taste. First, we blanched bones and chicken to remove the blood and bad taste. Then simmered with scallion and ginger slices for 2 hours. Adding a little vinegar speed up the process. When the soup is ready, the taste is milky white with a clear meaty soup aroma.

145 minutes
Serves 2
Easy

Ingredients

1 scallions
1 piece ginger
1 pork bones
1/2 hen
10 bowls water
5 tablespoons cooking wine

Directions

Tips

1. Add a little vinegar can make the soup more white and flavourful. Only a little vinegar is enough, or the taste will be changed.

2. Do no discard scallions and ginger slice when removing bone residue. These ingredients will add aroma to hot pot ingredients later.

3. Skim the foam after simmering. Usually, after blanching in hot water, simmering makes no floating foam.

Steps

1 Done 5 minutes	Wash and slice scallion and ginger. Wash and chop chicken into pieces.
2 Done 5 minutes	Wash the pork bone and chop them into 5cm long strips.
3 Done 5 minutes	Blanch pork bone and chicken pieces into the boiling water to remove the bad smell. Remove from heat and set aside.
4 Done 5 minutes	Add water to a skillet. Put into pork bones and chicken pieces. Add scallion and ginger slices. Bring to a boil.
5 Done 120 minutes	Add cooking wine, cover and simmer over small heat for 2 hours.
6 Done 5 minutes	Simmer until the soup is milky white. Uncover and filter out the bone residue. Serve with hot pot ingredients.