[Ingredients]
Ribs 800g
1 Big Bone
3 Whole Garlic
1 pc of Tangerine Peel
1 Black Date
2 Red Dates
5 mushrooms
Dried Squid Shreds
Dried Chili (a small amount)
Garlic (two to three cloves)
Content of the Spice Bag
*Fennel Seeds 3g
*Black Pepper 3g
*Cinnamon 10g
*Star Anise 3pcs
*Clove 3g
*White Pepper 3g
Content of the Herbs Bag
*Solomon’s Seal 20g
*Liquorice Root 3 sticks
*Polygonum Multiflorum 10g
*Radix Rehmanniae 15g
*Codonopsis Pilosula 15g
*Angelica Root 15g
*Sichuan Lovage Rhizome 6g
[Steps]
Boil with spring onions, ginger and white rice wine to get rid of the stench of the ribs
Bak Kut Teh Soup Base
Prepare a pot of 1800ml of water, put in the dried tangerine peel when the water is still cold
After the water is boiled, drop in the garlic, soup bags, red dates, black dates, ribs, big bones and mushrooms
Cook on medium heat for an hour and a half
Take away the ribs, big bones and soup bags
Put in two tablespoons each of light soy sauce and oyster sauce
Soup version Bak Kut Teh
* Arrange the beancurd skin, enoki mushroom, lettuce, cooked mushrooms and spare ribs in a clay pot
* Pour in the Bak Kut Teh soup base
* Sprinkle a little wolfberry after the soup is boiled
* Done
Dry Bak Kut Teh
* First fry the shredded squid in a clay pot, then pick up and set aside
* Stir-fry dried chili and garlic until golden brown
* Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, appropriate amount of pepper and sugar
* Add half a bowl of Bak Kut Teh soup and the ribs
* Cook slowly over medium heat until the sauce is drying up
* Put the ladyfingers and the shredded squid in to mix well
* Done
26 сен 2024
