How to make pork leg bone soup

Chinese pork soup is not a homogeneous type of food, and different cuts of pork can create completely different soup dishes. Pork chops and pork bones are used in simmering soups, while pork loin, liver and minced meat are used in quick soups. Pork belly, pork skin, knuckles or shanks, and trotters are used for stewing and braising. No matter which method you use, it is delicious. The most recommended one is pork leg bone soup. Next, I will introduce the method of making pork leg bone soup.

Step 1 : Primary processing: 1. Chop 10 kg old hens, 3 old ducks and 5 kg pig bones into large pieces, rinse them with 5 kg chicken racks for 30 minutes, then blanch them in boiling water for 10 minutes. Remove them and rinse off the blood foam with clean water. 2. Cut 25 kg of pork hind leg bones (with meat) into two pieces, rinse them in clean water for 30 minutes, blanch them in boiling water over high heat, remove them and rinse off the blood foam.

Step 2: Take a special stainless steel barrel for making soup, put in the processed meat ingredients, then add the auxiliary ingredients (2 dried bighead carp, 150 grams of small scallops, 250 grams of small turmeric, 100 grams of longan meat, 50 grams of tangerine peel, 20 grams of almonds, 1 monk fruit, all in a bag), pour in 200 kg of water, bring to a boil over high heat, continue heating over high heat for 30 minutes, then simmer over low heat for another 2 hours. At this time, the pork hind leg bones with meat are mature. Remove them, re-inject 40 kg of boiling water, continue heating over high heat for 30 minutes, remove from heat and filter out the residue.

Tip: If it is winter, diners prefer a heavier base soup. After taking out the pork hind leg bones, there is no need to add water. Continue to make the soup over high heat for 30 minutes, then remove from heat and filter out the residue.

Method: 1. Chop 10 kg old hen, 8 kg clean old duck and 5 kg lean pork into large pieces. Rinse with water for 10 minutes, blanch in boiling water over high heat for 10 minutes, and remove from the water. 2. Put 150 kg of pork hind leg bones (with meat) into clean water. Rinse for 10 minutes, then blanch them in boiling water over high heat. Remove and set aside. 3. Take a special stainless steel barrel, put in old hens, old ducks, lean pork and auxiliary materials (250 grams each of scallops and ginger, 150 grams each of white peppercorns, dried fish and longan meat, 500 grams of dried shrimps, and 1500 grams of live clams), pour in 250 kg of water, bring to a boil over high heat, and then continue to heat on high heat for 3 hours. At this time, the old chicken, old duck, etc. in the pot are all crispy, change to low heat and continue heating for 2 hours, add the pork hind leg bones, and heat slowly over low heat for about 3 hours. Turn off the heat, remove the pork hind leg bones, and then filter the soup with a tight colander. At this time, about 125 kg of soup is available.

Controlling the heat is the key to making pork bone soup base. In the past, whether making thick soup or other soups, the water was boiled over high heat and then simmered over low heat for a long time, or heated over low heat for a long time and then switched to high heat. Therefore, this method of controlling the heat first over high heat, then over low heat, and then over very low heat is relatively rare.

3 hours   Boil the white soup over high heat

Different from making other soups, before adding the pork bones, the ratio of raw materials to water is about 1:10, which means that the raw materials (except pork bones) used are very small. This is mainly done because there is a concern that chicken, duck, etc. will cover the flavor of the bones. How can we make fewer ingredients release their full flavor in a short period of time? Heat over high heat. Under the action of high heat, these raw materials are cooked quickly and the delicious flavor can permeate from every "cell". Moreover, heating over high heat can also ensure the whiteness of the soup, otherwise the soup will be light yellow.

2 hours   Simmer over low heat until fragrant

After heating over high heat for 3 hours, the soup was white but not fragrant enough, so we continued with the traditional soup-making method, heating it over low heat so that the umami substances would have enough time to blend with the water.

3 hours   Simmer over low heat to bring out the bone flavor

After 5 hours of cooking, the soup has a good flavor. Now add the bones and heat them over low heat to mature the meat and the marrow in the bones. At the same time, the fresh substances in the bones will slowly dissolve in the water. Due to the large amount, the soup base will be more milky white and full of the rich aroma of the bones. During this process, you must remember to use a low heat. If the heat is a little too high, the meat attached to the bones will fall off, affecting the result of the dish.