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Revisiting this recipe in my new format. A little more instruction and explanation to what’s honestly a hack to a gourmet Chinese ingredient. Superior stock is what makes Cantonese dishes like shark fin soup and lion's head meatballs taste luxurious. If you've ever wondered why restaurant cooking is so good, superior stock is likely one of those reasons. It's often the signature behind every good chef's flavor profile. It's notoriously time consuming to make, but by using an automatic pressure cooker, you can simplify the process and get to its magic faster. 0:00 - Intro 5:42 - Ingredients 7:05 - Cooking The Stock 9:52 - Straining The Stock’s Solids From The Liquids 12:11 - Adding Seafood and Aromatics to Your Stock 15:20 - Quick Steamed Eggs 19:27 - Strain Your Seafood and Aromatics From Your Stock 22:38 - Reveal / Outro Ingredients: Beef Tendon (optional) Chinese Salted Pork Jinhua Ham Pork Neck Bones Stewing Hen Water Bay Leaf Green Onion Ginger Scallops Shrimp Star anise A Dish You Can Cook Using The Superior Stock: Steamed Eggs: 4 Eggs Superior Stock Rice (Optional)