Step 1 of 5

Grill the dried flounder over a fire for 2 minutes to enhance the aroma, then simmer it with pork bones, dried shrimp, and ginger for 40 minutes; the dried flounder is an indispensable base flavor in Cantonese broth.

• Dried flounder · 1.4 oz
• Dried shrimp · 2.1 oz
• Pork bones · 1.8 lb
• Ginger · 1.1 oz