Ingredients
- 3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (ask your butcher to do this for you)
- 2 pounds chicken backs and carcasses, skin and excess fat removed
- 2 tablespoons vegetable oil
- 1 large onion, skin on, roughly chopped
- 12 garlic cloves
- One 3-inch knob ginger, roughly chopped
- 2 whole leeks, washed and roughly chopped
- 2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
- 6 ounces whole mushrooms or mushroom scraps
- 1 pound slab pork fat back
