2 days to prepare Homemade pork bones stock and soup base! (Recipe included).

#CookingTipsSeries
What to do with the fats from pork bones stock?
Ah So shows you the secret trick to remove fats she learns from Howard Cai.
__
Step 1
Stock (for cooking): 1 catty pork bones, 1 catty lean pork.
Soup base (for making soup): 2 and half catties lean pork, 3 and half catties pork tail bones.
Step 2
Cut the pork bones and pork into pieces, blanch, remove brown foam, and rinse with water.
Step 3
Stock: put bones and lean pork into pot, fill water to 80% full, first on high heat and then low heat for 7-8 hours, another 7-8 hours the next day.
Soup base: put tail bones and pork jowl meat into pot, fill water to 60-70% full, first on high heat and then low heat for 7-8 hours, another 7-8 hours the next day.
Step 4
Prepare 2 pots, pour the stock and soup base into the pots using a sieve, and seal them with glad wrap.
Step 5
Place the 2 pots into the freezer for 3 hours and take them out.
Step 6
Remove the solidified fats on top of stock and soup base, use glad wrap to remove the remaining fatty bits, put them in containers.
__
Instagram: / ah_so_good
Facebook: / sogoodahso

[@aliceball3409]

謝謝大愛分享和示範🤝🤝👍👍💪💪🙏🙏

[@可愛-f7c]

屋企有個廚神，真的很幸福！👍👍👍

[@大嚿歡樂時光]

睇完我決定煮飯繼續用史雲生

[@starfish2046]

健康上湯， 正!😋

[@yeungsy1659]

真係好正又健康👍🏻多謝亞蘇分享🙏🏼🙏🏼👍🏻👍🏻❤💕

[@iamonejai]

真心勁，厲害，高質，超班

[@manchunlao7540]

用料十足，好認真👍

[@ginangan8892]

Very smart method

[@lolo_persian]

多謝阿蘇分享。

[@coast1858]

Look nice and clear, good job👍

[@mingchan2594]

呢啲咪叫真材實料囉，好食嘅嘢大多數真係要用時間同足夠嘅材料去做㗎，而家好多人都係用味精、雞粉、鬆肉粉，煮嘢食真係唔急得㗎！So Good💪🏻💪🏻👍🏻👍🏻

[@jamestp1000]

正，老人家都食得👍

[@misscarriebb]

蘇，豬油係好嘢嚟！好油對健康好，糖同碳水化合物先害人不淺！

[@hohugo1655]

琴日照住阿蘇咁煲，今日試飲，真系好飲😍😍😍😍

[@skysky6724]

謝謝！ 想學這個，等了很久😁

[@bobochan1111]

清而有內涵👍👍👍

[@dorisyeung9197]

我好欣賞

[@meowmeowso5241]

正是想學👍🙏

[@vi6772]

又学到野！！多谢！！

[@annielim1019]

謝謝你這個教學方式，我可以教媽咪整，佢話而家煲湯材料都成二三佰，因豬肉貴，老人家亦愛用新鮮豬肉煲老火湯。

[@smimming932]

啲湯真係用心機煲， 好正呀👍👍

[@seahow6185]

亞 So 從來沒想過煲湯要 16 小時，有時間學下先得，去油法真係要學🤗

[@nenylei1422]

Liquid gold🔥Any preference on were you buy this pork or are this pork from grass fed. Thank you for sharing a brilliant tip!!

[@JanKeenan]

As you say a lot of work but definitely worth it

[@1685eliza]

用壓力煲嚟煲, 得嗎? 🙏

[@opjade]

Woowwwwwww knowledge knowledge. Must learn, indeeeeeed! 💕🙏🏼

[@davidlau345]

阿蘇你好！想問大煲可以裝幾多升水？是什麼牌子呢？我很想買個高身容量大一點的湯煲，謝謝賜教！

[@vvling7588]

咁細個煲，煲十四，五個鐘仲有水？

[@eliza1685]

好正

[@tungtungng4257]

睇十幾廿年亞so,呢集都算最癲

[@ThisisSogood]

👻

[@EE60EE]

呀So金小姐早晨！要健康好味真係少d功夫都唔得！

[@kmkoh4119]

Thank u for showing the tips.to remove the fatty oil. May i know how long can you keep the broth and is it to store packed broth in the freezer ? Thanks.

[@ThisisSogood]

2-3 weeks

[@irenewuy4166]

叻叻阿蘇

[@cqaron]

🤔 Hum... I will try making this with my Instant Pot!

[@tracylanyeung9570]

Thx for sharing, 家中兩老覺得雞多激素，唔肯飲雞湯😹 跟足呀蘇煲呢個豬骨湯煲魚湯堅係係得輸，我貪心落埋花膠，金華火腿，真係好正👍🏻👍🏻👍🏻 要食好野係要花心思時間，希望呀蘇分享多啲🙏🏻🙏🏻🙏🏻🙏🏻 Btw, 落准山杞子，係咪用個湯底滾兩滾就得，同埋是否用乾准山呢，謝謝🙏🏻

[@wellschoi8280]

亚So, D汤好得。👍

[@kamzhenweidaniel]

睇左幾次，一直有幾樣野唔係好明，好多地方都話要用冷水汆湯會清d，點解你會用熱水出？另外用幾多肉對幾多水，可以煲到16個小時？？

[@benyeah]

亞蘇好嘢! Ben爺支持你!

[@CL-we8db]

你好，多謝分享，蔡老闆名 蔡昊（音浩）字冇錯，讀錯。 唔好意思。

[@colin952003]

正！！

[@smyeong77]

湯靚好飲咪得咯，理得你凍水煮熱水煮。Thanks for sharing!😃

[@thinksilly]

我老豆買咗d有蓋膠杯用嚟裝上湯 用完洗完又可以再用 不如阿蘇你試下

[@siewyuenling9452]

下次我请朋友饮汤 我一定会讲 阿蘇传授嘅 面子都大啲 哈哈哈 冇阿蘇冇我

[@kwanyingleung5075]

亞蘇，你個單頭壚，是咩 牌子，因為我是老人家，喜歡 擰掣可以告訴我嗎？謝謝！

[@ThisisSogood]

Town gas

[@choimei3245]

骨和肉出水，不是凍水出水，好過熱水喎。 骨湯太耐，会出飄靈沒咁好呢？

[@fatgrouch]

Some people wrote comments without finished watching the whole video, the money spent is not for one meal or one pot of soup. Making big pots of stock / soup once awhile for storing in batches save time and money.

[@ThisisSogood]

U r my sweetheart 😘🙏

[@smimming932]

阿蘇有6個爐頭咁多，好好用呀！ 你個雪櫃好大，淨係冰格都有兩大個！！

[@yymay303]

其實用廚房紙會比較環保 , 而且當湯熱的時候唔多唔少保鮮紙的plastic 也會melt into the soup! 長期會對身體有害！

[@ThisisSogood]

你咪試吓囉

[@winnietong419]

識煮嘢食，都知要凍水落肉去出水啦，阿SO。

[@ThisisSogood]

我麻麻哋識煮咋🤣

[@大王派我来巡山]

证明无教真才实学 教晓徒弟无师傅

[@lucy-pg7vd]

@@ThisisSogood haha

[@maykarmay9357]

阿蘇,自家上湯,,So Good!!!ha....ha...

[@bennyso2088]

你好 亞蘇 請問你係唔係因為用最細火煲 所以咁長時間湯唔會蒸發太多？🙏🏻

[@ThisisSogood]

細火

[@changina698]

正！我明白了

[@alison3776]

I try to understand the difference between these two soups.. 1. pork bone + lean pork => cook for 14-15 hours = stock? 2. pork tail bone + lean pork => cook for 8 hours = soup base for common soup? Is my understanding correct? 🤔 Thanks!! 💕

[@ThisisSogood]

Correct

[@xiulanlai9587]

第二次再煲會唔會容易有嘌呤㗎

[@kuoskuo9978]

點解唔用壓力煲呢 好好心機做美食👍

[@ThisisSogood]

可以，不過我一向都唔鍾意用

[@arale337]

阿蘇廚神請問凍水落肉出水同熱水落肉出水既分別

[@ThisisSogood]

我一向都同熱水，因為我只想去一些味或收咗緊外皮或去食物內一些污糟嘢，所以用熱快快處理，立即用凍水停止繼續煮熟食物，尤其蔬菜類 。用凍水落食物，食物在水中時間太長了😅

[@玛丽-r5i]

👍👍🙏🙏

[@yccl115]

食好嘢真係 心機/功夫/時間/金錢(上湯要千幾銀😂)缺一不可 2:21阿蘇請問你用個水煲加入去嘅係"熟水"嗎?

[@ThisisSogood]

凍水，只不過個夠大，所以用水煲加水入去

[@shiechiaoliem5021]

蘇小姐你用的油什么牌子，哪裡買？

[@敏秀-z6b]

請問豬肉青英文是？被字幕擋住了

[@瘋狂一族]

嘻嘻哈哈哈阿蘇,你煲嘢湯都千幾蚊,負擔唔到喎！😂

[@美美-r6w]

呢個濃煲咁來時間嘅，你煲8個鐘，我一般煲4個鐘.豬骨雞湯，我會落一塊金華火腿煲呢個濃湯嘅，更加出味D.先至帶出豬骨雞湯嘅鮮味.

[@正常人類-b6u]

你食水要煲幾次？

[@大王派我来巡山]

压力锅了解下吧

[@carenzhang2023]

阿So，好想做你朋友啊。哈哈哈

[@FT-yq4sk]

點解煲十几個鐘都唔會乾水嘅？🤔

[@ThisisSogood]

細火

[@helenwong9510]

先用保鮮紙包在湯碗上，然后在碗邊保鮮紙處開一個小洞將湯倒出也可以

[@ThisisSogood]

No way

[@tonywong3153]

Hi! In Australia the pork got a weird smell. Is there any method to remove it?

[@ThisisSogood]

Frozen meat got that strange smell . Soak the meat in water n squeeze out the blood... repeat a few times, then blanch with ginger n spring onion

[@scouser427]

呢個方法煲湯都大煲D，因為冇哂D骨同肉👍🏻

[@ThisisSogood]

稔緊你嘅論點🤔

[@scouser427]

教煮蘇 This is So good sorry sorry, 我語焉不詳，我意思係如果我連骨連肉和其他湯料一齊煲，湯量一定少於你用呢個方法

[@canlianfan1124]

豬肉青係唔係豬頸肉?

[@SL-pf1ss]

😋😋

[@tofunny4165]

蘇👸好心機教煲上湯🥣唔洗出去賣✌

[@ivanto9771]

建議你食素

[@SL-pf1ss]

煤氣費好貴阿So!

[@lizwong7669]

首先肉類非水一定係凍水落肉，由內至外將血水滲出,，基本功

[@ThisisSogood]

自從microwave 出現，就冇嘢係一定了。

[@mschu9297]

要煲這么長的時間變成千滾湯，喝了健康嗎？

[@huixianhuang5433]

👍👍🙏🙏😂😂

[@moonmoonbird2723]

多謝教學🙏🏼🙏🏼 想請教下：你煲上湯的煲，份量大約幾多公升呢？ 大約可以儲存多久？ 謝謝🙏🏼🙏🏼

[@ThisisSogood]

唔知個煲喎 可以keep在freezer兩三星期

[@lingtsui4157]

阿蘇係飛水點解唔用凍水加料酒及疆呢？

[@古爸爸苦中作樂]

加酒加疆保存唔耐同埋唔要有味道

[@mincao0416]

煲了这么久，水分不会蒸发吗？为什么最后还会有这么多汤？

[@ThisisSogood]

好慢火

[@csw767]

👍

[@chengada5650]

煲好嘅上湯可以放幾耐呀👍👍

[@ThisisSogood]

放freezer都可以兩三星期

[@正常人類-b6u]

甘撚晒時間既湯，你想放到幾時？當紅酒放？on9

[@正常人類-b6u]

你用翻史雲生啦

[@tak1069able]

當疫情時有很多打工仔已冇收入，我仲有乜心情去㷛个一千蚊湯飲? 五饼二魚咩俾一萬人享用? 所謂的健康觸動很多人的痛苦情緒

[@leungleung7232]

阿蘇啲湯渣你點處理呀?每次煲咁多。

[@ThisisSogood]

唔要了

[@joycefung2728]

煲了16小時，乜味都出來了，渣滓還有味嗎？

[@emily.b6285]

@@ThisisSogood 我用來做豬肉鬆，同出面無分別，可以試下，又不浪費。

[@manmancheung613]

一般家庭去邊揾到吉冰箱呢？？？醒吓喇

[@teddyniu]

Can I use pressure cooker? Will it tastes different? I'm sorry ... I do understand what you said but I'm lousy at writing.

[@ThisisSogood]

Certainly . Howard uses pressure cookers too

[@teddyniu]

@@ThisisSogood thanks. But how many hours should I boil if I use pressure cooker? I want the same effect as yours. I'm a soup craze.

[@sundaychan1338]

阿苏，发抖音，真系好多人关注的啊！

[@ThisisSogood]

唔識呀！慢慢學好utube先

[@sundaychan1338]

教煮蘇 This is So good 抖音是一个短视频的分享平台。比较长的话有点难度，我想问问您，您视频经过专业人士剪切过的话，那您就能发抖音了。我看看能不能私下发信息给您先。因为这里有些回复太长不好搞。或者我上微博那里可以私聊给您的。我试试，您记得睇新浪微博。我现在就去发给您

[@sundaychan1338]

教煮蘇 This is So good 我去您新浪微博私信您后，记得看。我再来这里告诉您

[@KK-dy3wx]

湯落膠袋再雪之後再滾😅翻滾應該唔係咁好

[@peterlee8850]

😎😳

[@siulancheung2554]

教的方法很有問題，很多師傳教出水，是凍水落，煲湯才是滾水落，你卻剛剛相反，需不需要煲咁耐?

[@rayli3620]

Siu Lan Cheung 呢個呀蘇睇佢煮野當搞笑好la,無料到，仲要比人昆，成千蚊骨頭瘦肉

[@kittyc3549]

塑化劑有害

[@janicemok8718]

雞上湯係咪都係咁整?

[@ThisisSogood]

我從不飲雞湯的

[@joanntam2855]

煲咁多個鐘，唔會煲乾水咩？

[@ThisisSogood]

細火

[@kwokkinsim6780]

肉類煲得耐飲咗係傷身呀、

[@snowhk1314]

長期病患，忌飲老火湯，病係食出來的。

[@dsanw09]

我每次炆完牛腩都係雪凍去肥皂(留番黎炒菜).XD “出水”好多人都話用溫水落,但係又好多人用滾水,其實有無分別?

[@skysky6724]

法國煮食出水是冷水落，一同加熱，滾了，熄火，瀝水。

[@waiyeebotinawong8973]

好似你咁煲法平常家庭都破產啦,貼地小小得唔得呀

[@ThisisSogood]

我的生活有貼地的，亦有超高消費的，看你合自己budget的罷。 我都喜歡八吓英女王的生活㗎

[@正常人類-b6u]

佢有系貼地過咩，最識屌就系佢

[@simonpong1173]

可以試吓用急凍肉嚟煲

[@DIO.Passenger]

上進爭氣啲啦，淨係識憎人富貴自己都唔會變有錢。 個湯都未加海味尼樣果樣，算比面你弱小心靈啦。哈哈哈。

[@waiyeebotinawong8973]

@@DIO.Passenger 你都痴孖根

[@soSO-jf8tx]

蘇，其實呢個方法，己好多年

[@ThisisSogood]

當然

[@kuoskuo9978]

分享煲個湯都要鬧😹 有錢的錯 純分享姐 用雞精又鬧唔健康 好矛盾啊

[@乖豬叮叮食玩瞓]

阿so：吾會蝕水嘅？

[@simonpong1173]

大慨煲到幾多湯？

[@ThisisSogood]

睇到片尾便知