Sample Firepot Stock
|Pig roast||1 Pound|
|Abalone salt||1 Can (10 oz)|
|Bean curd cake||2|
1. Bring water to a boil in a 10-quart pot. Meanwhile bone chicken, reserving and refrigerating meat for use later. Add carcass to the pot along with ham bone, dried scallops and roast pig (not roast pork; see Glossary).
2. Shell oysters and clams; drain canned abalone. Add liquids to the pot, reserving and refrigerating meat. Bring to a boil; then simmer, covered, 1 1/2 hours.
3. Strain stock, discarding bones and other particles. Return stock to pot and season with salt to taste. Cut each bean curd cake in 9 cubes and add.