South China Bone Tea
By VicentaLakin
The popular rib tea in South-East Asia must have been heard and called "tea," but it was the first time his name had been confused. In fact, it's a tiara soup, but it's not just a tiara soup, which is characterized by a lot of spices, but also by the addition of odour-based Chinese medicine and better nutritional supplements. Just in the summer, when people call summer sick, I think that the South-East Asian climate is hot and hot, so we'll drink it in the summer, even though we haven't been to South-East Asia, and we haven't had any real meat tea, but you can try it in my way by improving it at home on the basis of my taste。
Recipe Recommendations
- ribs 2 pounds
- garlic 3 heads
- ginger a
- jujube 10g
- wolfberry 10g
- Codonopsis 10g
- tangerine peel 10g
- white pepper grains 10g
- cinnamon appropriate amount
- octagonal appropriate amount
- licorice appropriate amount
- geranyl appropriate amount
- bandits appropriate amount
- grass fruit appropriate amount
- Angelica dahurica appropriate amount
- fennel appropriate amount
- soy sauce a tablespoon
- soy sauce a tablespoon
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- several hours
- simple
Steps for South China Bone Tea
1
The ribs are washed to the ground。
2
Flying water washes away the foam。
3
Prepare the package, put it in the guacamole section, two centipedes, two fragrances, two grassfruits, one grasshopper, appropriate licorice, suitable fragrance seed, one white. They can be reduced or increased。
4
he's preparing the dates, the dates, the skins, the party 10g, the white pepper 10g
5
Fill the casserole with water。
6
Falling into the draining ribs。
7
Put the bag in。
8
I'll add three unskinned garlic
9
Add another ginger。
10
Down to add。
11
Add a big spoon of smoke。
12
The fire opens and turns into a fire for two hours, with a little salt and chicken. You can add a little sugar if you like. South-East Asia tastes sweet. I don't like it。South China Bone Tea Make Tips
Tips:
1. Blanch and clean the pork ribs in advance.
2. Do not peel the garlic; use whole heads. The garlic tastes delicious when cooked until very soft and melting in the mouth.
3. Be generous with the pepper; the pepper flavor is the highlight of Bak Kut Teh. Use whole peppercorns, not powder.
4. Add dark soy sauce for a better color; you can omit it if you don't like it.
5. Serve with rice, or with fried dough sticks (Youtiao) dipped in the soup. You can also make a dipping sauce with soy sauce and sliced chili peppers.
6. Bak Kut Teh flavors vary by region. The Singaporean style is heavy on pepper, while the Malaysian style is heavy on herbal medicine. Don't worry about authenticity at home; as long as you think it tastes good, that's what matters. Authentic styles don't necessarily suit your taste. I personally find this recipe suits my taste well. I like stronger flavors, so friends who prefer lighter tastes should not add as many ingredients.