Monday, January 12, 2009
Now comes the soup
So to the stock I added an onion (quartered), carrots, celery, ginger, potatoes, kosher salt, and a spice ball containing white peppercorns, green peppercorns, sichuan wild peppercorns, goji berries, and dried longan. After refrigerating the soup so I could de-fat/grease it, I removed a bunch of the soup for freezer storage for later use. Actually I reheated it first then transferred the soup. Mainly cause I wanted have some of the soup. And when cold, the soup turns solid like jello. See the picture above? Look ma, no hands.
I got rid of the pork and chicken bones and spent vegetables. What I was left with was ox tail super soup with carrots (still tasty and sweet) and potatoes (starch).