Cold stock is a clear pale-gold gel that jiggles as one firm mass and cuts into sharp 3–4 mm cubes.
Step 1 of 8
01Xiao Long Bao
Blanch clean and extract the pork aspic
Cover pork skin and bones with cold water, boil 5 minutes, drain, and discard that water. Rinse, scrape residue from the skin, scrub dark matter from bones, and wash the pot. Add the cleaned parts, 950 ml fresh water, 15 g ginger, scallion, and 15 ml Shaoxing. Bring to a boil, then cover and simmer gently for 2 hours. Strain and reduce if necessary to exactly 500 ml. Cool in a shallow tray and refrigerate at least 6 hours.