Hou tui tang (Anhui Ham Hock Soup)

Rinse the Anhui ham hock thoroughly under cold running water. Place the Anhui ham hock in a large pot and cover with fresh cold Water. Bring to a boil over high heat, then reduce to a simmer and blanch for 10 minutes to remove impurities.

Drain the Anhui ham hock and rinse again with warm water to remove any scum. Discard the blanching water.

Return the Anhui ham hock to the clean pot. Add the sliced Ginger, cut Scallion, and Shaoxing wine. Pour in 2500g of fresh Water, ensuring the Anhui ham hock is fully submerged.