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Wusthof Knife
Boos Cutting Board
Skimmer
Portable gas stove Gold
🌼 Cameras
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
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Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
🌼 Sichuan Ramen
Ingredients
For the Ramen Broth (Makes 10 servings)
5 lb pork bones – mixture of shank, neck and rib bones or just one kind of pork bones
2 large leeks, cut in halves lengthwise, wash through each layers really well then drain
4 oz ginger slices (approximately 3 large thick slices)
3 bulbs garlic
5 Chinese whole cardamom
5 slices licorice root
1 medium/large piece of rock sugar or 2 tbsp sugar
2 cups shaoxing wine
5 cups chickens stock
22 cups cold water
For the Chashu
2 1/2 lb pork belly or country style ribs, 2 inch wide and thick
Pinch of salt and pepper
For the Tare (Sacue)
3 tbsp chili oil
5 tbsp oyster sauce
4 tbsp gohcugaru, Korean red pepper flakes or paprika
2 to 4 tbsp sichuan peppercorn powder
5 cloves garlic, chopped
3/4 cup shaoxing wine or sake
1 tsp salt
1/4 cup water
Noodles & Toppings
Fresh, frozen or dried ramen noodles
Blanched beansprouts
Chopped green onions
Baby corn, optional
Ramen egg
Black garlic oil
Sesame seeds