The bright red chili oil floating on top, plus the noticeable red chili, will make anyone feel the heat even not tasting it. There is a whole range of ready-made stock sold in the supermarket as a substitute. Indeed, you need to weigh between the time spent and the reward. My cream corn soup, winter melon soup, and hot and sour soup are all based on this chicken and pork stock. I use it almost for every dish apart from the hot pot soup base. It can be stored nearly indefinitely, but it seldom lasts me for more than a month. I make a large amount of stock (more than in the video for demo) when free and portion it to 500 ml each with the freezer-safe container. The answer lies in how much effort you are willing to put in to make the hot pot. Is it worth it to make the stock at home? Note: I will season the soup base later, and therefore do not add any salt to the stock. The stock is now ready for the two hot pot soup bases in the recipe. Pour the stock through a wire mesh strainer to remove any small bones and debris. It takes a shorter time to extract the chicken bones’ flavor because they are thinner than pork bones. After two hours, add the chicken bones and simmer for another one hour.
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