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


Featured Pinch Tips Video

Rating:

 Be the First

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

Directions Step-By-Step

1
Place everything in pot with the water.
2
Heat it up to a rapid boil
3
Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it
4
Take 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
5
Reserve the veggies and Flavorings for later use.
6
The bones can be reused for another day or discarded either way
7
Have on hand sliced meats, sliced veggies, tofu, a variety of condiments
8
Reheat 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