Clear Broth Hot Pot Base (Jiangsu Style)
清汤火锅底料（苏南家常版） · qing tang huo guo di liao
My mother made this every Lunar New Year Eve in her Suzhou courtyard — she’d strain it through three layers of cheesecloth so the broth gleamed like pale jade. We served it with hand-peeled shrimp and tofu skin from Tongli’s morning market.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Chicken bones (backs + necks)鸡架（含颈骨）🛒 local500 g
- Lean pork belly, cut into 2 cm cubes瘦五花肉（切2厘米方块）🛒 local200 g
- Shaoxing wine绍兴酒🏮 asian30 ml
- White pepper powder白胡椒粉🛒 local2 g
- Scallions, white parts only, smashed小葱（只取葱白，拍松）🛒 local60 g
Chicken bones (backs + necks): Substitute whole chicken carcass or 2 bone-in chicken thighs
Lean pork belly, cut into 2 cm cubes: Choose meat with thin fat marbling — avoid fatty cuts
Shaoxing wine: Use cooking-grade Shaoxing; dry sherry is acceptable substitute
White pepper powder: Grind whole white peppercorns fresh if possible — pre-ground loses potency
Scallions, white parts only, smashed: Green tops reserved for garnish — do not add during simmering
🌶️ Adjust to your taste
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Spice level
Saltiness
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Make it vegetarian
Instructions
1Rinse chicken bones and pork belly under cold water. Place in large pot with 2 L cold water. Bring to full boil over high heat, then immediately reduce to low.
沸即转小火
🔍 Look for 3–4 分钟 · 3–4 minutesVisual: 水面迅速浮起灰白色浮沫Surface covered with grayish foam that rises rapidly
You know it's right when: 浮沫增厚、气味生腥，即刻撇沫Foam thickens and smells raw — time to skim
2Skim all foam thoroughly with a fine-mesh ladle. Add smashed scallion whites and Shaoxing wine.
浮沫务必撇净
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 汤色明显转为浅琥珀色Broth clears visibly, turning pale amber
You know it's right when: 生腥气消失，代之以清雅酒香Raw odor vanishes, replaced by gentle wine fragrance
3Simmer uncovered for 25 minutes, maintaining barest bubble at edge. Do not stir — let solids settle.
静置慢炖不搅动
🔍 Look for Low heat 25 分钟 · 25 minutesVisual: 仅锅沿冒细密小泡Tiny bubbles break softly at pot rim only
You know it's right when: 汤面静止，唯锅边微动Broth surface stays still except at very edge
4Strain broth through triple-layered cheesecloth into clean bowl. Discard solids. Stir in white pepper powder while hot.
趁热下胡椒粉
🔍 Look for 2 分钟 · 2 minutesVisual: 汤液清澈流畅，无浑浊或杂质Broth flows cleanly, no cloudiness or particles
You know it's right when: 热气匀稳上升，最宜胡椒溶香Steam rises steadily — ideal temp for pepper infusion
5Let cool 10 minutes, then refrigerate uncovered until surface forms light fat layer (about 30 minutes). Skim fat before using for hot pot.
凝脂后刮油
🔍 Look for 30 分钟 · 30 minutesVisual: 表面覆一层乳白薄脂膜Thin, opaque ivory film coats surface
You know it's right when: 汤匙轻触，脂膜成形不破Film holds shape when gently touched with spoon
Tips
- · For vegetarian version, replace pork and chicken with dried shiitake stems + kombu — soak 1 hour first.
- · This base freezes well: portion into ice cube trays, then transfer to bags.
- · Always reheat gently — never boil clear broth after straining, or it clouds.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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