Pork Bone and Yam Soup

Prepare the ingredients. Be sure to chop the soup bone from both ends, leaving a complete section in the middle. Chop one side more and the other side less, forming a bottle-like shape. This way, when you stew it, you can sip the marrow through the opening with a straw. How lovely is that?

Chop it like this; the top should be hollowed out, and the bottom should be solid. This way, the marrow won't leak out when cooked.

Put water in the pot and add cooking wine.

Put the soup bone in before turning on the heat.

While waiting for it to boil, you can crush the ginger.

Once it boils, skim off the blood foam, so it will be clean when taken out later without needing further washing.

Completely skim off the foam.

Lift it out and place it in the clay pot.

Add ginger.

Add aged vinegar.

Add cold water. If you don’t mind, you can use the water from the blanching directly to simmer on low heat; it will taste richer. I’m a bit particular about it 😂😂.

Make sure the water covers the soup bone.

Bring to a boil again on high heat; there will be slight blood foam again that needs to be skimmed off.

Reduce to low heat and simmer for 2.5 hours (it takes this long for the flavor to develop, and the meat on top will become tender).

Peel the yam. Many people get itchy hands after peeling yam because there is a layer of mucus on the skin that contains plant alkaloids, leading to an itchy skin reaction. So, I pinch one end to peel the other end first, then turn it over to peel the first end. This way, as long as you avoid the skin, you won't feel itchy. You can also wear gloves while peeling.

Cut off the dry parts at both ends.

Cut into diagonal segments.

Add to the soup.

Bring to a boil over high heat, then reduce to low heat and simmer for about 10 minutes.

Use a pair of tongs to pick one piece and taste it; if it’s tender, you can turn off the heat.

Take a soup bowl and put in some salt.

Chop green onions and add them.

Scoop a ladle of broth and pour it in to enhance the fragrance of the onions.

You can then serve the other ingredients as well.

The clear soup bone broth is ready!