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