1. Prepare pork bones, chicken feet, ham, green onion and ginger;
2. Cut the pork bones into large pieces, soak them together with the chicken feet for 3 to 4 hours in advance, changing the blood water several times in between. After cutting thick slices of ham, soak it in warm water for a while;
3. Wash the soaked chicken feet, put it in the pot, add a piece of ginger and a little high-quality liquor;
4. After the high heat is boiled, continue to cook for a few minutes, constantly removing the foam on the surface;
5. Take out the chicken feet, wash and cut off your nails;
6. Dispose of the pork bones in the same way, wash them and set aside;
7. Put thick slices of ginger, green onion and ham on the bottom of the pot-bellied clay pot;
8. Add stick bones and chicken feet in turn;
9. Add enough water, boil over high heat, add cooking wine and a little white vinegar. If there is any froth in the middle, it should be cleared up as well. Then turn to low heat, cover and simmer for 8-9 hours. I stewed it all night + all morning, and the rich aroma was simply a crime;
10. The stewed soup has a rich milky white color. After cooling down completely, skim off the grease on the surface and save the clear part at the bottom for use;
11. Prepare kelp, a small piece of ginger, and muyu flower;
12. Wash the kelp and cut into pieces, add it to a clay pot, and then add ginger slices. After it is boiled on high heat, turn to low heat and simmer for 30 minutes;
13. Add the katsuobushi, continue to cook for 5 minutes, turn off the heat, and simmer for 10 minutes;
14. Filter the wooden fish broth, mix it with the bone broth, filter out impurities again, and pack it into a box after cooling;
15. After it has cooled down completely, seal and refrigerate. If refrigerated, it can be stored for 3 to 5 days. For long-term preservation, it is best to freeze it! (Reasonably put a piece of ginger to focus)
Tips:1. The pork bones are soaked in advance to remove part of the blood water, and the stewed soup is more delicious;
2. Add enough water to the water volume at a time. When it is not enough to add water in the middle, it is best to heat the water;
3. After the high heat is boiled, turn to a low heat and simmer slowly, so that the essence of the bones can be completely dissolved into the soup;
4. It is best not to omit the oily part on the surface of the broth, otherwise it will be too greasy, unhealthy and taste bad.
5. I personally think that ham, katsuobushi, etc., already have a certain salty taste, so this broth basically does not need to be re-salt in the end.
