Clear Broth Hot Pot Base (Jiangsu Style)

清汤火锅底料（苏南家常版）

Clear Broth Hot Pot Base (Jiangsu Style) — a Jiangsu-Zhejiang Chinese recipe, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• Chicken bones (backs + necks)
• Lean pork belly, cut into 2 cm cubes
• Shaoxing wine
• White pepper powder
• Scallions, white parts only, smashed

Instructions

1. Rinse chicken bones and pork belly under cold water. Place in large pot with 2 L cold water. Bring to full boil over high heat, then immediately reduce to low.
2. Skim all foam thoroughly with a fine-mesh ladle. Add smashed scallion whites and Shaoxing wine.
3. Simmer uncovered for 25 minutes, maintaining barest bubble at edge. Do not stir — let solids settle.
4. Strain broth through triple-layered cheesecloth into clean bowl. Discard solids. Stir in white pepper powder while hot. (Broth flows cleanly, no cloudiness or particles)
5. Let cool 10 minutes, then refrigerate uncovered until surface forms light fat layer (about 30 minutes). Skim fat before using for hot pot.