Pork bone hot pot
Step 1 preliminary processing
1. 10 kg of old hen, 3 ducks, pork keel 5 kg were chopped into large pieces, and chicken frame 5 kg together with water for 30 minutes, and then put into boiling water blanch for 10 minutes over high heat, and then removed from the water to remove the blood foam. Blanch in boiling water for 10 minutes on high heat, and then rinse off the blood foam with water.
2. 25kg of pig leg bone (with meat), divided into two, rinse in water for 30 minutes, blanch in boiling water for 10 minutes, remove from the water and rinse off the blood foam.
Step 2 simmering soup
Take the special stainless steel vat, put in the meat after the initial processing, and then into the auxiliary ingredients (2 dried fish, 150 grams of small dried scallops, 250 grams of small ginger, 100 grams of cinnamon, 50 grams of Chenpi, 20 grams of almonds, 1 Luo Han Guo, with a package), pour in 200 kg of water, boil over high heat, continue to heat up the fire for 30 minutes, and then change to low heat for another 2 hours. Small fire for another 2 hours, when the pork shank bone with meat has matured, fish it out, re-inject boiling water 40 kg, continue to heat for 30 minutes, remove from the fire and filter out the residue can be.
Tip:
If it is winter and diners prefer a heavier broth, pull out the pork shanks and keep the soup on a high heat for 30 minutes without adding any water, then remove from the heat and strain the dregs.
Step 3: Preparing the soup base
With the soup base, the pork bone casserole is halfway done. The rest of the work is to put the ingredients and the soup base into the pot according to the difference of varieties and heat them up for serving. Here are three of the best-selling pork bone casseroles.
Winter Melon with Pork Bone in Casserole
250 grams of unpeeled Guangdong winter melon, 5 pig's hind leg bones, 50 grams of cooked barley, 50 grams of cooked thickened fructus, 2 kilograms of soup base, 25 grams of salt, 20 grams of chicken powder, 5 grams of sugar;
Pork Bone with Cabbage in Casserole
200 grams of cabbages, 5 pig's hind leg bones, 50 grams of cooked barley, 2 jujubes, 1/5 of Luo Han Guo, 1.5 of north-south fruit and 1.5 of south-south fruit, 2 jujube, 2 jujube, 2 jujube, 1/1 of south-south fruit, 1/1 of north-south fruit and 1/1 of north-south fruit. 1/5 Luo Han Guo, 20 north and south apricots, 2 kg soup base, 25 g salt, 20 g chicken powder, 5 g sugar;
Mushrooms Pork Bone Casserole
Mushrooms (fresh porcini mushrooms, seafood mushrooms, white mushrooms, cockles mushrooms, 40 grams each), 150 grams of corn cubes, mushrooms (the top of the knife) 4, carrot cubes 100 grams, lettuce slices 30 grams, soup soup after the pork leg bone 5, the pork leg bones. 2kg of soup base, 25g of salt, 20g of chicken powder, 5g of sugar;
1. Accessories for pork bone casserole
2. Main ingredients for pork bone casserole
3. Blanching of raw materials
4. Simmered pork bone casserole