Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán)

卤味拼盘

Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán) — a Chinese recipe, ready in about 190 minutes. Step-by-step instructions with photos.

Ingredients

• pork shank bones (with marrow, ~5 cm thick)
• firm tofu, cut into 3 cm cubes
• hard-boiled eggs, peeled
• dark soy sauce
• light soy sauce
• Shaoxing wine
• star anise
• Sichuan peppercorn
• rock sugar

Instructions

1. Rinse pork bones and blanch in boiling water 3 minutes. Drain and rinse under cool water.
2. In large stockpot, combine bones, 2000 ml water, dark soy, light soy, Shaoxing wine, star anise, Sichuan peppercorn, and rock sugar. Bring to boil, then reduce to bare simmer.
3. Simmer uncovered 1 hour, skimming foam occasionally. Strain stock through fine-mesh sieve into clean pot — discard solids except bones.
4. Return bones to strained stock. Simmer 1.5 hours. Add tofu cubes and boiled eggs; simmer 30 more minutes.
5. Turn off heat. Let platter cool completely in stock (minimum 2 hours, ideally overnight). Chill before slicing and arranging.