1Rinse the Chicken bones and Pork bones thoroughly under cold water. Blanch them in boiling water for 10 minutes, then drain and rinse again to remove impurities. This step is crucial for a clear broth.
2In a large stock pot, combine the blanched Chicken bones, Pork bones, 4000g Water, Kombu, Dried shiitake mushrooms, 50g sliced Ginger, and 50g green parts of Scallion. Bring to a gentle boil, then reduce heat to a low simmer.
3After 30 minutes of simmering, carefully remove the Kombu from the pot to prevent bitterness. Continue to simmer the broth for at least 3 hours, skimming any foam that rises to the surface.
