Big Pot Head Soup
A robust bone broth made by simmering blanched pork bones with aromatic spices and a splash of vinegar in a rice cooker, extracting deep flavor and minerals for a rich, fortifying soup.
Instructions
- 1
Prepare 2 large bones.
- 2
Cut into four sections with a machete and blanch in a frying pan.
- 3
After the pot boils, skim off the foam.
- 4
Pour the sauced bones with the soup into the inner pot of the rice cooker.
- 5
Add salt, Sichuan peppercorns, star anise, tsaoko, cinnamon, and bay leaves, and add a spoonful of aromatic vinegar (the purpose of adding vinegar is to allow the large bones to release the nutrients in the bones to the maximum).
- 6
Cover with the lid and press the meat button three times (a total of sixty minutes).
- 7
Skim off the spices and foam, and pour into the soup bowl.
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Ingredients
Main Ingredients
- big bone2 pieces
- Tsaokoto taste
Seasonings
- table salt1/2 tbsp
- Sichuan pepperto taste
- Star aniseto taste
- Cinnamonto taste
- Bay leafto taste
- Aromatic vinegar1 tbsp