Name: Bone Broth (骨头汤)
Yield: Makes 2 quarts (2 L)
Cuisine: Chinese
Ingredients: 4 white cardamom pods; 1 teaspoon Sichuan peppercorns; 4 ounces (115 g) beef or lamb femur or marrow bones; 1-inch (2.5 cm) piece fresh ginger, peeled and thickly sliced; 2 green onions, trimmed and cut into 2-inch (5 cm) segments; 4 ounces (115 g) beef or lamb rib bones; 2 bay leaves; 4 ounces (115 g) any cut of beef or lamb with both fatty and lean meat (optional); 2 star anise pods, broken; 3½ quarts (3.3 L) cold water; Salt; White pepper powder

Preparation info

Makes
2 quarts

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

A childhood in the States has taught me that chicken soup can cure the soul, but my family relied on beef and lamb for that comfort. Unlike meat broths, where hunks of meat can be quickly boiled for a clean and flavorful soup, the cooking mantra for this is low and slow.

Which is all to say, this shit takes time. This isn’t some ten-minute Instant Pot recipe. This is the stuff grandmas are known for. For the most flavorful version, you have to soak the bones for an hour, boil them t

Ingredients

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Ingredients

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