Broth played a very important role in cooking. Broth tends to make the dish more slaver, and the taste will be more abundant too. I love to cook but I’m lazy, those dishes with complicated cooking process are not suitable to me. Refer to the recipes on hand and my mum’s cooking method, I’ve make it more economic and also more suited for myself.
Ingredients:
2 Whole Chicken Bones
400g Pork Ribs
3oz Dried Squid (Cut into small pieces)
10 bowl of waters
Method:
- Clear all the intestine and fat in the chicken bone. Clean the pork ribs and put it into a small pot with the chicken bones.
- Boil the water. Take 2 bowls of boiled water to blanch the bones, after that cook the bones in the boiled water.
- Put in the dried squid. Take out all the bubbles when the water boiled again. Cook with small heat for at least 2 hour and then take out all the ingredients in the soup.
Note:
- Blanch: Pour boiled water into the container which containing the bones to clear the blood. Take out the bones to continue the cooking process
- Do not close the pot when boiling the broth, if not the broth won’t be clear
- The broth can be packed in few packs and keep in the fridge, just defrost it when needed.
- The taste of the broth will be more rich after add in the dried scallop, ham and etc.
