4 Easy Ways to Make Boneless Hot Pot Broth: Clear, Sweet, and Savory

Instead of wasting time simmering bones, you can utilize alternative ingredients to make hot pot broth.

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Coconut Broth Hot Pot

Instead of using bones to make broth, you can use coconut water. Coconut water has a rich, sweet taste that is perfect for hot pot broths. For each pot, you only need 2-3 fresh coconuts and enough water. Season with the characteristic spices of each hot pot. Once the water boils, it’s ready to use.

With this method, you can have a delicious and refreshing hot pot broth in just a few minutes.

Pear or Jackfruit Broth

Pears or jackfruits are fruits with a naturally sweet and refreshing taste, which can be used to make broths for noodles and hot pots. To make the broth, peel the pear (or jackfruit), cut it into medium-sized pieces, and put them in a pot with water. Add some spices and boil the pear/jackfruit until it becomes soft and releases its sweet juice.

Pineapple, Sweet Corn, and Parsnip Broth

Cut the corn into pieces, peel and cut the pineapple into medium-sized pieces, and peel and cut the parsnip. Put all the ingredients in a pot, add water, and bring to a boil. Cook until the vegetables become tender, then remove the solids, strain the broth, and season with spices to taste.

Other vegetables such as turnips, carrots, onions, potatoes, apples, sugarcane, cabbage, kale… can also be used to make broths. Simply chop the ingredients into small pieces, put them in a pot with water, cook until the vegetables become tender, and the broth has a sweet taste.

If you want to add a sour taste to the broth, use tomatoes, tamarind, plum, sour starfruit, green pineapple…

Soy Milk Broth

Soy milk can also be used to make hot pot broths. To make the broth, follow these steps.

Heat a pot on the stove, add a little oil and fry shallots, ginger, and lemongrass until fragrant… Add unsweetened soy milk and coconut water in a 1:1 ratio to the pot, add cold water to achieve the desired amount of broth. Season with a little salt and sugar to taste. And you have a pot of hot pot broth in just a few minutes.

These broths have a light and refreshing taste, suitable for both vegetarian and meat hot pots. When you dip the ingredients in the broth, the sweetness of the vegetables, meat, shrimp, fish… will enhance the flavor of the broth without making it too heavy like bone broth.

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Frequently asked questions

You can follow these four simple methods: using pork neck bones, pork hocks, oxtails, or chicken backs and wings. All of these options will give you a clear and tasty broth. Remember to blanch the meat first to remove any impurities, and then simmer it with aromatics like ginger, onion, and garlic for a flavorful base.

To ensure a clear broth, it’s important to skim off any foam or scum that rises to the surface during the simmering process. Also, try not to stir the broth too much, as this can cause cloudiness. Finally, let the broth cool down gradually and naturally instead of forcing it to cool quickly.

Yes, adding a few dried shrimp or shrimp heads during the simmering process will enhance the sweetness of the broth. You can also use a combination of rock sugar and regular sugar to add a depth of flavor. Additionally, simmering the broth for a longer period of time will help to intensify the sweetness.

Onions, ginger, and garlic are essential aromatics that form the flavor base. You can also add carrots, celery, and daikon radish to enhance the sweetness and body of the broth. If you want a spicier broth, include some chili peppers or chili oil.

It’s best to slice the meat thinly against the grain to ensure tenderness. Marinating the meat with a mixture of soy sauce, rice wine, and sesame oil will add flavor and tenderness. For variety, you can also include different types of meat, such as beef, lamb, or different cuts of pork.

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