This recipe is taken from a wonderful Chinese medicinal cookbook written by two of my favorite professors and practitioners.
(Makes 10 to 14 cups)
(Taken from "Ancient Wisdom Modern Kitchen: Recipes from the East for Health, Healing, and Long Life" by Yuan Wang, Warren Shier, and Mika Ono)
Once you have made the stock, simply add ingredients you prefer: veggies such as mushrooms, carrots, Chinese cabbage, or kale; and/or meat such as shrimp, chicken, beef, or pork. Season with salt or soy sauce to taste. You can also make one large batch and freeze the broth to use later.
1.) Place the bones, wine, water, and vegetables (if using) in a large pot. If the bones aren't covered with liquid, add water until they are.
2.) Bring to boil, lower the heat, and simmer, uncovered for 5 minutes. Skim off and discard any froth that rises to the top of the stock.
3.) For beef bones, simmer, covered, for 8 to 10 hours; add more water if needed. For pork or lamb bones, simmer, covered, for at least 2 1/2 hours.
4.) Remove the bones, vegetables, and ginger from the stock, using a slotted spoon, a strainer, or piece of cheesecloth.
5.) Skim off any excess fat. Season the stock with salt if desired (or wait to add until you cook with the stock).
6.) If you aren't using the stock immediately, you can store it in the fridge for a few days or freeze it in small portions for later use.