Milky White Bone Broth

Directions

1. 1

   Use meaty bones. Choose pork or beef bones with some meat and fat.

2. 2

   Blanch the bones. In a large pot, add bones and cold water. Bring to a boil. Cook briefly, then discard the murky water. Thoroughly wash the pot and the bones.

3. 3

   Boil at high heat. After blanching, boil the bones, ginger and cooking rice wine in fresh water at high heat to emulsify the fat and proteins for at least 2 hours. Water will evaporate during the process, so make sure to check and add more water as needed.

4. 4

   Simmer. Reduce the heat to low, cover, and continue simmering the broth for 4 to 22 hours, occasionally stirring. Add more water as needed.