Pin Lo

Maria Espravnik

By
@Cookymom

Asians like to sit around a table talk some, eat some, laugh some…Its in the heritage, genes, DNA,blood.. Anyways, this is just condusive to those dinner table talking tradition. Every Asian country has a different twist/style of this basic. They also have different names for it Jeongol, shabu -shabu,.. It all begins with this basic stock type soup base. We cook the precut, presliced, prepared meats,veggies, sides (tofu..) In the boiling stock at the table. As each area has a different style so does each family. Every home different style


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4/6
Prep:
10 Min
Method:
Fondue

Ingredients

1 lb
soup bones
1 lb
chicken bones
1 lb
pork bones
4 c
water
2 Tbsp
pepporcorns
1 tsp
salt
1/2 bunch
chinese cabbage sliced
1/2 bunch
bok choy, sliced
1/4 bunch
bean sprouts, fresh
1/8 c
rice wine or rice vinegar
1/4 clove
garlic
1 stalk(s)
green onions
4 slice
ginger

Step-By-Step

1Place everything in pot with the water.

2Heat it up to a rapid boil

3Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it

4Take it off the heat. Remove all solids. No straining broth. But let broth cool (or cook night before & fridge it) if you re removing fat layer

5Reserve the veggies and Flavorings for later use.

6The bones can be reused for another day or discarded either way

7Have on hand sliced meats, sliced veggies, tofu, a variety of condiments

8Reheat to boiling when ready to eat. Cook the meats, veggies at the table

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Hashtag: #Broth base