Pi Dong (Jellied Stock) Recipe | Epicurious
Frequently used to stuff soup dumplings, this rich stock is sliceable when cold. As it's heated, the stock will become soupy.
Keywords
- stock
- chinese
- nut free
- gluten free
- dairy free
- simmer
- cookbooks
- harper collins
Ingredients
- ½ pound (225 g) pig skin, cut into 1x3-inch (2.5x7.5-cm) strips
- ½ pound (225 g) pig trotters, including skin, joints, and tendons
- 6 cups (1.4 L) chicken stock
- 2 scallions, chopped into 1½ inch (4-cm) segments
- 2 bay leaves
- 2 slices fresh ginger
- 2 whole star anise
- 2 tablespoons Shaoxing wine
- ½ teaspoon ground white pepper
- 2 teaspoons salt
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