pin lo
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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yield
4 /6
prep time
10 Min
method
Fondue
Ingredients For pin lo
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1 lbsoup bones
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1 lbchicken bones
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1 lbpork bones
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4 cwater
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2 Tbsppepporcorns
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1 tspsalt
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1/2 bunchchinese cabbage sliced
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1/2 bunchbok choy, sliced
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1/4 bunchbean sprouts, fresh
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1/8 crice wine or rice vinegar
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1/4 clovegarlic
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1 stalkgreen onions
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4 sliceginger
How To Make pin lo
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1Place everything in pot with the water.
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2Heat it up to a rapid boil
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3Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it
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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
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5Reserve the veggies and Flavorings for later use.
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6The bones can be reused for another day or discarded either way
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7Have on hand sliced meats, sliced veggies, tofu, a variety of condiments
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8Reheat to boiling when ready to eat. Cook the meats, veggies at the table
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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