Chinese Pork Bone Soup (Bone Broth)

• 份量: 6 servings
• 准备时间: 15 minutes
• 总时间: 4 hours 15 minutes

配料

1 kg / 2 pound pork bones (ask your butcher (note 1)

500 g /1 pound white radish (daikon) (cut into ~4cm/1.5 inches cubes)

2 corn (cut into ~4cm/1.5 inches pieces)

2 carrots (cut into ~4cm/1.5 inches pieces)

4 dried shiitake mushrooms

1 thumb-sized ginger (thinly sliced)

2 tbsp shaoxing wine (substitute: dry sherry)

½ tbsp salt

步骤

Remove impurities

In a large pot with a lid (one that can fit at least 5.5 litres or 6 quarts), add pork bones and enough cold water to cover the bones.

Bring the pot up to a boil over high heat. Will take about 10 minutes. There will be plenty of impurities/scum floating to the top. Discard the water, rinse the pork bones under the tap and wash the pot. (note 2)

Make the bone broth

Return the pork bones into the pot with ~3 litres (3 quarts) of water. Add ginger slices. Bring up to a boil over high heat then reduce heat to the lowest heat possible to a simmer (note 3). Simmer with the lid on for 3 hours or longer (the longer the more flavourful the soup), minimum 2 hours.

Add carrots, white radishes, dried shiitake mushrooms, shaoxing wine and salt. Bring up to a boil over high heat then reduce to the lowest heat. Simmer with the lid on for 40 minutes.

Add corn kernels and simmer with the lid on for a final 20 - 60 minutes (20 minutes is the minimum).

Taste the soup and add more salt to taste if desired.

营养

• 卡路里: 264 kcal
• 总脂肪: 6 g
• 总碳水化合物: 26.2 g
• 膳食纤维: 5 g
• 总糖: 7.5 g
• 蛋白质: 14 g