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This is a deeply flavorful and aromatic pork bone broth, inspired by the flavors of China's Guangxi province. Served with chewy, homemade alkaline noodles and simple garnishes, this soup proves that the real secret ingredient is making something special with care, rather than a single magic item.
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Prepare a rich pork bone broth by parboiling bones, then simmering them for 4+ hours with aromatics like star anise, ginger, and cassia bark. → Create an alkaline noodle dough using bread flour and potassium carbonate, then knead it extensively until it becomes extremely elastic. → Shape the dough into long, thin noodles using a pasta machine for a reliable result. → Cook the fresh noodles in boiling water for 90 seconds. → Serve the noodles in a bowl with the hot broth, tender daikon radish, and garnish with Chinese chives and homemade chili oil.
Prepare a rich pork bone broth by parboiling bones, then simmering them for 4+ hours with aromatics like star anise, ginger, and cassia bark. → Create an alkaline noodle dough using bread flour and potassium carbonate, then knead it extensively until it becomes extremely elastic. → Shape the dough into long, thin noodles using a pasta machine for a reliable result. → Cook the fresh noodles in boiling water for 90 seconds. → Serve the noodles in a bowl with the hot broth, tender daikon radish, and garnish with Chinese chives and homemade chili oil.
This is a deeply flavorful and aromatic pork bone broth, inspired by the flavors of China's Guangxi province. Served with chewy, homemade alkaline noodles and simple garnishes, this soup proves that the real secret ingredient is making something special with care, rather than a single magic item.
To make the broth, first parboil the meat. Place pork bones, short ribs, and a pig's tail in a large stockpot. Cover with cold water and bring to a simmer to draw out impurities.
Once a grey scum forms on the surface, skim it off. Then, drain the pot, remove the bones and meat, and scrub them thoroughly under running water until clean. Wash the pot as well.
Return the cleaned bones and meat to the pot. Add the aromatics: licorice root, cassia bark, dried tangerine peel, dried longan, star anise, quartered onion, peeled ginger, carrots, and dried scallops.
Cover everything with fresh cold water. Bring to a very gentle, bare simmer over low heat. Skim off any final scum that appears. Let it simmer slowly for at least 4 hours, or up to 12 hours, ensuring it never boils rapidly to keep the broth clear.
Once the broth has developed a deep color and flavor, strain it into a large container. Cool it down in an ice bath before refrigerating overnight.
The 'secret ingredient' is the love and effort put into making each component from scratch.
Hand-pulling noodles is an incredibly difficult skill. For a more achievable and still delicious result, using a pasta machine to roll and cut the dough is highly effective.
When making the broth, maintain a very low simmer (not a rolling boil) to ensure the final product is clear and not cloudy.
Be extremely careful when making the chili oil; use a heatproof container and handle the hot oil with caution.
The noodle dough is very tough and requires significant kneading to develop the gluten properly. A stand mixer can help with the initial stages, but a lot of manual work is still needed.
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