Rinse the pork bones and trotters under cold water. Place them in a large pot and cover with cold water (about 1–2 inches above bones). Bring to a rapid boil for 8 minutes to remove impurities. Skim off scum as it forms. Drain and thoroughly rinse the bones under cold running water to remove any remaining blood and scum. Wipe the pot clean.

Toast spices and aromatics

Heat the pot over medium heat and add the vegetable oil. Add the smashed ginger and crushed garlic and sauté for 1 minute until fragrant (do not burn). Add the dried shiitake mushrooms, dried red chilies, Szechuan peppercorns and star anise and toast for 1–2 minutes, pressing the chilies slightly with a spoon to release aroma. Add the chili bean paste (doubanjiang) and fry with aromatics for another 1 minute to bloom its flavor.

Combine bones and liquids

Return the blanched bones and trotters to the pot. Pour in 5 cups of fresh water to start (you may add up to 8–10 cups depending on pot size; final yield should be about 6–8 cups broth). Add halved onion, scallion whites tied into a bundle, dried shiitake (if not already toasted separately), light soy sauce, dark soy sauce, Shaoxing wine, and the toasted aromatics and spices. Bring slowly to a gentle simmer over medium-low heat.

Simmer gently

Reduce heat to maintain a very gentle simmer (small bubbles). Skim any scum or excess fat that rises during the first 20–30 minutes. Partially cover the pot and simmer for 2 to 3 hours for a rich pork broth (longer for more collagen extraction if using trotters). Check occasionally and top up with a little hot water if level drops, keeping flavors concentrated but not overly reduced.

Season and finish

About 10 minutes before finishing, add salt and white pepper to taste. Taste the broth and adjust with additional soy sauce or salt if needed. Stir in sesame oil. If you want spicier heat, add additional crushed dried chilies or a spoon of chili oil at this stage. Remove from heat and strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or bowl, discarding solids.

Cool and store (optional)

If not using immediately, cool the broth rapidly to room temperature, refrigerate for up to 3 days or freeze for up to 3 months. If chilled, fat will solidify on top—remove if a leaner broth is desired or reserve for extra flavor.

Using the broth

Reheat gently before using as a soup base, for noodles, hot pot, or braises. Taste again and adjust seasoning (salt/soy) after reheating. Garnish with scallions, chili oil, or sesame oil as desired when serving.