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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Standard kitchen ladle — soups, stocks, sauces, punch
Chinese wok ladle — scoop fried rice, serve soups from wok
Dried wolfberries — Chinese soups, tea, congee, trail mix
Chinese red dates — soups, tea, desserts, sticky rice stuffing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Standard kitchen ladle — soups, stocks, sauces, punch
Chinese wok ladle — scoop fried rice, serve soups from wok
Dried wolfberries — Chinese soups, tea, congee, trail mix
Chinese red dates — soups, tea, desserts, sticky rice stuffing
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Place the bones in a 12 quart stockpot and cover with water. On high heat bring the bones barely to a simmer. Do Not Boil (yet). Foam and scum will form. Again, do not boil. Drain the bones, discarding water, and rinse the bones in fresh water. Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip. Bring to a simmer and cook 1 hour uncovered. Strain the soup and discard the solids. Remove the fat by chilling and skimming off. Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.