Clear Broth Hot Pot Base (Jiangsu Style)

清汤火锅底料（苏南家常版）

Clear Broth Hot Pot Base (Jiangsu Style) — Jiangsu-ZhejiangSuzhou home cooking.

Ingredients

• Chicken bones (backs + necks)
• Lean pork belly, cut into 2 cm cubes
• Shaoxing wine
• White pepper powder
• Scallions, white parts only, smashed

Instructions

1. Rinse chicken bones and pork belly under cold water. Place in large pot with 2 L cold water. Bring to full boil over high heat, then immediately reduce to low. (Surface covered with grayish foam that rises rapidly)
2. Skim all foam thoroughly with a fine-mesh ladle. Add smashed scallion whites and Shaoxing wine. (Broth clears visibly, turning pale amber)
3. Simmer uncovered for 25 minutes, maintaining barest bubble at edge. Do not stir — let solids settle. (Tiny bubbles break softly at pot rim only)
4. Strain broth through triple-layered cheesecloth into clean bowl. Discard solids. Stir in white pepper powder while hot. (Broth flows cleanly, no cloudiness or particles)
5. Let cool 10 minutes, then refrigerate uncovered until surface forms light fat layer (about 30 minutes). Skim fat before using for hot pot. (Thin, opaque ivory film coats surface)