This is relating to Asian/ Chinese style soup/ broth cooking.
I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic crockeries. I usually do my groeceries during the weekend to prepare for dinner during the working days.
One of my favourite dishes are soups boiled with pork or beef and I usually boil or blanch the meat and bones with ginger/ green onion and some cooking wine before hand to get rid of any blood, gunks and pork odour/ taint before adding clean water for a clearer, cleaner and tastier broth. However, this is a very tedious process for me as I spend to much time prepping and having to slow boil the soup.
In order to save time, I was thinking of boiling/ blanching my bones and meat in one go and freezing them in portions so that i can throw them in separately the next time I cook my soup. This way I skip the hassle of defrosting, cleaning and blanching.
Does anybody do that here? Is it safe if I do that? I'm not too well versed in food safety and would love to know what you guys think. Thanks!