Step by Step Instructions

Step 1

Slice the ginger and cut the green onion into sections

Step 2

In a pot, blanch the pork knuckles with ginger and green onions for 8 minutes

Step 3

Rinse under water to clean then drain completely dry

Step 4

In a pot, boil the chicken broth on high heat. Reduce to medium heat, add pork knuckle and ginger to simmer for 45 minutes

Step 5

Reduce to low heat, add wolfberries and simmer for 5 minutes, season with salt to taste

Step 6

Remove the pork knuckles and debone it

Step 7

Add back to the broth, along with the osmanthus

Step 8

Pour the broth into desired molds

Step 9

Refrigerate overnight until firm

Step 10

Serve cold