- In a deep pot, submerge pork bones and chicken carcass in water. Boil for 10 mins and discard the water. This is to remove scum.
- Fill in 2.5L water and bring to a boil. Add in brown onions, ginger, sugar and Shaoxing wine. Cover the pot with a lid and simmer over medium fire for 2 hrs or until the soup turns milky white in colour. While simmering, stir occasionally to help break the meat off the bones and speed up the cooking process. Also remove any floating scum.
- Once the soup is ready, season with salt and pepper to taste. Add in goji berries, red dates and spring onions for garnishing.
- Ladle some soup into a steamboat pot / hot pot and begin cooking your choice of meats, veggies, fish fillets and noodles.