Guo Style Luché Master Stock with Rice Noodles

Instructions

1. Prepare and blanch meats: Place pork belly, pork bones or ribs, and chicken drumsticks in a pot with cool water to submerge. Bring to a boil and blanch until meats change color. Remove and rinse off impurities.
2. Make caramel for color: In a clean wok, add 2 tablespoons of large or schmods sugar and 80 grams of rock sugar or white granulated sugar. Heat on medium-low and fry slowly until sugar melts and darkens to caramel color with big bubbles.
3. Add boiling water to caramel: Carefully add 2 liters of boiling hot water to the caramel to avoid splattering. Pour this colored liquid into the stewing pot with the blanched meats.
4. Add aromatics and spices: Add 30 grams scallion tied in a knot, 20 grams smashed ginger, general gu spice mix in a tea strainer wrapped in cheesecloth, 25 grams salt, 15 grams sugar, 20 grams dark soy sauce, and 40 grams Shaoxing wine to the pot.
5. Simmer master stock: Bring the pot to a heavy boil, then reduce heat to the lowest setting. Cover and stew for 2 hours.
6. Remove small meats and add tofu/eggs: After 2 hours, remove chicken drumsticks or other small meats to prevent disintegration. Add tofu, hard boiled eggs, or other non-flavoring ingredients. Cover and stew for another 2 hours.
7. Skim oil from master stock: After 4 hours total stewing, skim off the thick layer of oil from the surface using a flat spoon. Reserve this oil for serving.
8. Add ready-made meats: Add hot dogs and beef balls or other ready-made meats to the pot. Bring to a boil and then simmer for 10 to 15 minutes.
9. Prepare noodles and vegetables: Transfer stew ingredients and most stock to a serving pot, leaving about 1 cup of stock in the stewing pot. Add 2 cups water to the stewing pot and bring to a boil. Blanch napa cabbage if desired, then add fresh rice noodles to cook in the stock until softened.
10. Assemble noodle bowls: Divide cooked noodles into individual bowls. Serve the noodle cooking soup separately for adding at the table. Provide stew ingredients and master stock for topping and pouring.
11. Make herbaceous spicy topping: Mix 20 grams scallion, 30 grams fish wort, 2 tablespoons toasted chili flakes, 1/8 teaspoon salt, 1/8 teaspoon MSG, 3 tablespoons light soy sauce, and 3 tablespoons drinking water to create the spicy topping.
12. Serve and enjoy: At the table, add master stock, stew ingredients, spicy topping, and reserved luché oil to the noodles as desired.