Blanch pork femur bones and chicken feet in boiling water for 10 minutes. Drain and rinse thoroughly to remove impurities.
Place blanched pork femur bones, chicken feet, 4000g water, 50g scallion greens, 20g ginger, and 15g garlic cloves in a large pot.
Bring to a boil, then reduce heat to a gentle simmer. Skim off any scum that rises to the surface.
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