1/11 Step-by-Step Reading

Old Soup Directions:

Wash and crack the pork and cow bones. Pat the ginger loose (no need to remove the outer skin).

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Peel and cut large scallions.

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Pork bones, beef bones, chicken claws into a pot of boiling water for 2 minutes (the purpose is to remove blood and impurities), fish out and then rinse repeatedly.

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Place all ingredients in a pot of cold water (4-5 times as much cold water as solid ingredients).

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Bring to a boil over high heat, skimming the foam, then lower the heat to low and simmer for 3 hours, then strain the soup.

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Basic soup recipe:

Slice ginger. Onion cut small pieces. Pixian bean paste chopped finer. Solid butter cut into small pieces.

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Heat the oil in the sauté pan on high heat, add the small pieces of butter and change the heat to low until the butter is completely melted.

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Put the dried chili peppers, peppercorns, and dashi into the oil and slowly fry them over low heat to bring out the flavor, then add the garlic, ginger, and scallion pieces and pop them.

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Put the Pixian bean paste in, stir-fry over low heat for 2 minutes, then pour in the prepared broth and change to high heat to boil.

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Put in the rock sugar, mash juice, trinai, cinnamon, cumin, grass fruits, coriander, lemongrass leaves and male cloves, turn the heat to low and simmer for 30 minutes, and finally adjust the salt.

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At this point, you can add the shabu-shabu ingredients to the pot separately.