I will make the base broth first - (1) meat based broth - using chicken, JinHua Ham, pork, chicken feet, dried scallop... OR (2) fish based broth - using 山斑鱼 or 龍躉骨 + pork + 黑虎掌菌
Then, I will use the broth (clear from meat) to 燉花膠. All the collegan of 花膠 will get into the 燉汤 which will be in our stomarch, not stick on or absorbed by the meat.
Usually make a bigger portion of the base broth and then divide into several times for 燉汤 - with 花膠 or 海参, the meat broth can also go with shark's fin as well. The base broth can be stored well in the fridge / freezer for a week or two.
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