Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán)

卤味拼盘

Master-Stock Assorted Platter (Lǔ Wèi Pīn Pán) — Home-styleBeijing home cooking.

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. (Foam ceases entirely and water remains clear after rinsing)
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. (Tiny bubbles rise steadily from bottom; surface barely trembles)
3. Simmer uncovered 1 hour, skimming foam occasionally. Strain stock through fine-mesh sieve into clean pot — discard solids except bones. (Stock turns deep mahogany, translucent, with faint oily sheen)
4. Return bones to strained stock. Simmer 1.5 hours. Add tofu cubes and boiled eggs; simmer 30 more minutes. (Tofu puffs slightly and absorbs deep brown color; eggs develop marbled skin)
5. Turn off heat. Let platter cool completely in stock (minimum 2 hours, ideally overnight). Chill before slicing and arranging. (Stock thickens slightly and coats ingredients like light glaze)