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Additional info for Food Network (June 2016)
Half-fill a 10- to 12-qt stockpot with water and bring to a boil on high heat. Add leg and back bones and briskets and blanch for 15 minutes. Drain and discard water. Make a spice sachet by placing a 10-inch square piece of cheesecloth on a clean work surface. Arrange star anise, peppercorns, cinnamon and nutmegs in the middle of the cheesecloth. Gather the corners of the cheesecloth, completely encasing the spices, and tie tightly with a piece of kitchen twine. You can also use fish bags or herb bags in place of the cheesecloth.
Using a slotted spoon, transfer carrots to a medium bowl. Repeat with daikon, then with cauliflower, green beans and asparagus, blanching each vegetable separately for 2 to 3 minutes. Place vegetables together in one bowl and set aside. In a wok or a deep fryer, heat canola oil to 300°f. Line a plate with paper towels. Add potatoes and cook for about 4 minutes until crisp and golden brown. Using a slotted spoon, transfer potatoes to the paper towel–lined plate to drain. Add lotus root to the wok (or deep fryer) and cook for about 4 minutes until crisp and golden.
Chili sauce Used in almost every Asian culture, all versions are made with one or more varieties of chili peppers and other ingredients such as bean paste, garlic, vinegar, salt and sugar. Sambal, sriracha, chili bean paste and garlic chili sauce are just a few examples. Chinese bacon (Chinese preserved pork, Lap yok) Brined, cured, dried and/or smoked, these strips of pork belly are salty with a hint of hoisin. They are often cooked in a rice cooker over steaming rice or chopped and added to stir fries.
Food Network (June 2016)