Cost Breakdown

Critical Success Points

• • Soaking the shiitake mushrooms and pork skin until soft
• • Skimming fat and scum from the broth
• • Removing the stock vegetables after the ribs have cooked
• • Adding fried garlic at the end to preserve its aroma

Safety Warnings

• • Handle raw pork and seafood with clean hands and utensils to avoid cross‑contamination.
• • Beware of boiling broth; use pot holders and keep children away from the stove.