Lushui Master Stock Noodle Soup
Ingredients: Skin-on pork belly, Pork bone (cut open) or pork ribs, Chicken drumettes, Lard or schmaltz, Rock sugar or white granulated sugar · 240 min cook time · 600kcal · ~₩40,570
Ingredients
500g Skin-on pork belly, 1000g Pork bone (cut open) or pork ribs, 6개 Chicken drumettes, 2tbsp Lard or schmaltz, 80g Rock sugar or white granulated sugar, 2L Boiling hot water, 30g Scallion, 20g Ginger (slightly smashed), 1bag Guizhou lushui spice mix, 25g Salt, 15g Sugar, 20g Dark soy sauce, 40g Shaoxing wine, 200g Tofu, 2개 Hard-boiled egg, 2개 Hot dogs, 100g Beef balls, 2cups Water, 100g Napa cabbage, 400g Fresh rice noodles, 20g Scallion (for topping), 30g Fishwort, 2tbsp Toasted chili flakes, 0.125tsp Salt (for topping), 0.125tsp MSG, 3tbsp Light soy sauce, 3tbsp Drinking water (for topping)
Instructions
1. Blanch the pork belly, pork bone/ribs, and chicken drumettes in a wok, starting with cool water to submerge them. Bring to a boil, then remove the meat and rinse off any gunk.
2. Slice the blanched pork belly into roughly 2-inch pieces and return them to the pot with the other blanched meat.
3. To make the Tangse caramel, add 2 tbsp of lard or schmaltz to a clean wok and heat on medium-low. Add 80g of rock sugar or white granulated sugar and slowly fry until it melts and darkens to a caramel color, foaming up with big bubbles.
4. Carefully add 2L of boiling hot water to the caramel in the wok. Pour this colored liquid into your stewing pot with all the meat.
5. Add 30g of scallion (tied into a knot), 20g of slightly smashed ginger, and all the Guizhou lushui spices (in a tea strainer or cheesecloth) to the stewing pot. Also add 25g salt, 15g sugar, 20g dark soy sauce, and 40g Shaoxing wine.
6. Bring everything in the stewing pot to a heavy boil, then reduce the heat to the lowest setting, cover, and stew for 2 hours.
7. After 2 hours, remove the chicken drumettes (or other small meat pieces like wings) if you don't want them to disintegrate. Add tofu and hard-boiled eggs to the master stock.
8. Cover the pot again and continue to stew for another 2 hours.
9. After the 4-hour stewing process, skim off the thick layer of oil from the top of the master stock using a flat spoon. Reserve this lushui oil for serving.
10. Add hot dogs and beef balls to the master stock. Bring everything back to a boil, then reduce to low heat and stew for 10 to 15 minutes.
11. Transfer the stewed meats and most of the master stock into a serving pot, leaving about one cup of stock in the stewing pot.
12. To the remaining stock in the stewing pot, add 2 cups of water and bring to a boil. Blanch napa cabbage if desired, then add the fresh rice noodles. Cook the noodles quickly to absorb flavor.
13. Portion the cooked rice noodles into individual serving bowls. Pour the noodle cooking soup into a separate bowl for optional use at the table.
14. Prepare the herbaceous spicy topping: combine 20g scallion, 30g fishwort, 2 tbsp toasted chili flakes, 1/8 tsp salt, 1/8 tsp MSG, 3 tbsp light soy sauce, and 3 tbsp drinking water.
15. At the table, guests can assemble their own noodles by adding lushui liquid, more stock from the serving pot, the herbaceous spicy topping, chili sauce, and the reserved lushui oil.
Source: Watch the original video