👨‍🍳 作り方

1. 1

   Rinse the soaked chickpeas and drain. In a large stockpot, combine the beef shank, chicken pieces, pork belly, ham bone, pork spine bone (if using), and beef soup bone. Add enough water to cover all ingredients by about 2 inches.

   💡 プロのコツ: If using salted pork bones, rinse them well under cold water to remove excess salt.
2. 2

   Bring the pot to a rolling boil over high heat. Skim off any foam or impurities that rise to the surface during the first 15 minutes. Reduce the heat to low, cover, and simmer gently for about 2 hours, or until the meats are starting to become tender.

   💡 プロのコツ: A slow, gentle simmer is key to tenderizing the meats and developing the broth's flavor.
3. 3

   Add the drained chickpeas, carrots, turnips, leek, and potatoes to the pot. Ensure everything is submerged in water; add more hot water if necessary. Continue to simmer, covered, for another 1 to 1.5 hours, or until the chickpeas and vegetables are tender.

   💡 プロのコツ: Some cooks add the potatoes later to prevent them from becoming too mushy.
4. 4

   About 20 minutes before the end of cooking, add the green cabbage wedges.

5. 5

   Once everything is tender, carefully remove the meats, vegetables, and chickpeas from the broth. Strain the broth into a separate pot. Season the broth with salt to taste (be cautious if using salted pork products).

   💡 プロのコツ: The broth can be served as a first course, often with noodles or rice, and garnished with fresh mint.
6. 6

   Arrange the cooked meats and vegetables on a large serving platter. Serve the meats and vegetables as the main course, with the seasoned broth on the side.

   💡 プロのコツ: The meats can be shredded or served in larger pieces, according to preference.