Summer Hot Pot with Home Made Broth

Summer hot pot night featuring French blue lobsters and geoduck with home made bone broth.

With covid going strong, there were only 2 of us sharing this delicious dinner. Other times, its nice to have friends and family cooking together, creating their own dipping sauces.

It is very important to have a soup base that is made from meat when having seafood. It enhances the flavor and brings out the umami.

Bone Broth Recipe

Ingredients

2 pounds of pork spare ribs
12 chicken feet or 4 whole chicken wings
2 cloves of garlic
1 small piece of ginger
1 cup of leek
1/4 cup barley
1/2 teaspoon of fresh white pepper
One small piece of dried mandarin orange peel.

Cooking Method

1. Clean the meat and chicken under running water. Cut it into bite size pieces.

2. Place the meat in a pot of water and wait for it to boil. Cook for a few minutes to remove all the blood. Take the meat out of the water, rinse under running water. Set aside.

3. Fill a separate pot with 4 litters of water. Place all the ingredients in the pot and boil on medium heat for 2 hours.

4. Skim off the fat. This is easier to do when broth has cooled.

How to Use Bone Broth

This is a very versatile broth. Make a big batch and use as a soup base for noodles or ulternatively it can be a base for savory sauces and more complicated soups.

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