Ingredients
1 whole pork hock, 250 g (about 9 oz) ham, 200 g (about 7 oz) winter melon, 100 g (about 3.5 oz) soybeans.
Seasonings
A small amount of scallion segments and ginger slices, 1 teaspoon salt, 2 teaspoons chicken bouillon, and 2 tablespoons cooking wine.
Preparation
1. Scrape the pig's trotter clean of any hairs, wash it thoroughly, blanch it in a pot of boiling water to remove impurities, then remove and rinse clean.
2. Peel the winter melon, remove the seeds and pulp, wash it, then scoop it into small balls. Briefly blanch them in boiling water with a pinch of salt, then drain.
3. Soak the ham in water, then scrub it clean. Blanch in boiling water, then drain.
4. Bring water to a boil in a pot, add the ham and cook briefly, then reduce the heat to low and simmer until the ham is about 70% cooked through, then remove and set aside.
Steps
1. Place a pot over high heat, add water, pork hock, and soybeans. Bring to a rolling boil, then skim off any foam that rises to the surface.
2. Add scallion segments, ginger slices, cooking wine, salt, and chicken bouillon, then reduce heat to low and simmer until the meat is about 80% cooked through.
3. Remove the pork hock from the pot, debone it; strain the cooking liquid, discarding the soybeans and any solids, and reserve the broth for later use.
4. Place a clay pot (sandpot) on the stove, add the cooked ham and pork hock, then pour in the original broth from cooking the pork hock.
5. Bring to a boil over high heat, then reduce to low heat and simmer until tender, then add the winter melon balls and continue to simmer for 10 minutes before serving.