Guoqiao Mixian

Rinse chicken bones and pork bones thoroughly. Blanch chicken bones and pork bones in boiling water for 5 minutes, then drain and rinse again.

Place blanched chicken bones and pork bones in a large pot with 3000 grams of water. Add sliced ginger and chopped scallion. Bring to a boil, then reduce heat and simmer for at least 3 hours, skimming any foam that rises.

Strain the broth, discarding solids. Return the clear broth to a clean pot. Add Shaoxing wine and 10 grams of salt. Keep the broth very hot, ideally simmering gently, and ensure it has a layer of oil on top to retain heat.