Classic Huaiyang Clear-Stewed Lion's Head Broth Recipe (Serves 4)
- Ingredients: Half an old hen, 2 pork leg bones, 10 dried scallops, 3 slices of ginger, 2 sections of scallion, 15ml Huadiao wine.
- Preparation Steps:
- Place the old hen and leg bones in a pot of cold water to blanch; skim off the scum, then remove and rinse clean.
- Place all ingredients into a clay pot or heavy-bottomed pot and add 2.5L of water. Bring to a boil over high heat, then reduce to the lowest heat and simmer slowly for 3 hours.
- Once finished, strain the liquid through fine cheesecloth to remove all solids, yielding a clear broth ready for stewing the Lion's Head meatballs.
- Seasoning Tips: Add a small amount of salt and white pepper only 10 minutes before the meatballs are done; do not add any other strong seasonings during the process.
Simple, Quick Home-Style Broth Recipe
- Ingredients: 1.5L water, 2 slices of ginger, 1 section of scallion, 3 napa cabbage leaves, a little salt.
- Preparation Steps: Bring the water, scallion, and ginger to a boil. Add the cabbage leaves and simmer for 5 minutes. Gently add the shaped Lion's Head meatballs directly into the pot and simmer slowly for 2 hours.
- Flavor Profile: Relies entirely on the savory juices released by the meatballs themselves for flavor; requires no special culinary skills and is perfect for everyday home cooking.
