This is a trick so rarely used and so old it may be on the forgotten list of food preparation. What you are going to do is boil meat. Nothing more and that simple but the results are far from the boiling the British do as a substitute for cooking.

First create a soy based liquid for boiling. Take a hint for ingredients from any marinade recipe you like. Keep in mind that we are going to go from mild to strong flavored meats so start with marinade ingredients that go with fish.

I prefer to start off with dark soy diluted with water. Add some mild onions perhaps and a touch of hot sauce for piquancy. Bring to a boil and add some filets of a firm fish but if it falls apart don't worry about it. Enjoy it.

Progress from that to chicken and perhaps adding some some stronger flavored ingredients to this cooking marinade. Replace lost water and liquids. Let your experience be your guide.

When tired of chicken proceed to pork and perhaps after that ham and then maybe Virginia ham. By now we are passed the first week and have experienced tastes like never before. We are creating an immensely rich soup stock in the process.

Finally we get to beef our strongest flavor meat and we can use the cheapest cuts and cook them for hours until tender and the flavor of our broth has seeped into every particle of it.

And where to go after the beef? Imagination is the limit as always. Cook up some rice with this as the liquid in part or all replacing water. In itself an extremely rich soup stock with any additions or as is. Bean curd is almost superfluous to its protein content.

Or as a separate marinade in itself after a week in the refrigerator and prepare in any way desired.

And you really aren't committed to a week or so of boiled meats. After being used it is refrigerated so even using it once a week it will last forever.