Today I bought pork bones to make a soup called Ming Mu Tang or literal translation, Bright Eye Soup.
We Chinese aren't so subtle. If the soup makes our eyes bright/sparkling/clear, then name it such. No point beating around the bush. Pragmatic us indeed.
As always, I start with blanching the pork bones in boiling water over the stove.
This gets rid of the scummy stuff that floats up on your soup.
Next, I soak the herbs - they're pre-packed dried herbs from my herbalist in town. Dried herbs from China are getting more expensive these days. Damn the ringgit and damn the GST.
I usually use a colander and a plastic basin to soak the herbs. Bigger pieces of herbs are easily rinsed under running water but this packet has tiny seed-like herbs which need a good rehydration at least for 5-10 minutes.
Then all you need to do is put the blanched pork, rinsed herbs and hot water into the slow cooker. I use about .5 liters of hot water which is equivalent to roughly 6 bowls. Put the lid on and switch cooker to Auto and let this dinner merrily for 6 hours. Season with some salt to taste after 6 hours.