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Active CookingwarningStay safe
Use heat-insulating cloths or gloves when moving a hot claypot, as claypots conduct heat quickly and bare hands will cause severe burns.
- Bring 1000ml broth to a boil
- Add 150g Jinhua ham, 300g pork belly, and 200g tofu skin knots
- Season with 1 tsp salt and 1 tsp sugar, keep salt moderate
- Add 1 tbsp rice wine to remove gamey flavor
- Add 100ml evaporated milk to create a rich milky broth
- Simmer over medium-low heat for 50 minutes until rich
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Watch out
Do not add too much salt because Jinhua ham is naturally salty, otherwise the soup will be too salty.
Ingredients:broth (1000 ml)Jinhua ham (150 g)pork belly (300 g)tofu skin knots (200 g)Salt (1 tsp)sugar (1 tsp)rice wine (1 tbsp)evaporated milk (100 ml)
Tools:claypotchopsticks
