干肉骨茶 Dry Bak Kut Teh

  • Prep Time
    30 Mins
  • Cook Time
    20 Mins
  • Type
  • View
    166

Jenny 老师的这道干肉骨茶不但有淡淡的药材香气,还有鱿鱼丝的鲜香味,让人吃得欲罢不能!

Ingredients

材料

Ingredients

    Directions

    Step 1

    鱿鱼干清洗一下晾干, 羊角豆烫熟切片, 辣椒干浸泡。Wash and dry the dried squid shreds, blanch the okra and slice them, soak the dried chili peppers.

    Step 2

    蒜末油锅爆香, 加入鱿鱼干,辣椒干,炒出香味, 加入猪肉, 炒至半熟, Sauté minced garlic in a pan until fragrant, then add dried squid shreds and dried chili peppers, stir-fry until fragrant. Add pork ribs and stir-fry until half-cooked.

    Step 3

    加入调味, 拌炒均匀, 倒入肉骨茶汤, 焖至熟透就可以了。Add seasonings, stir-fry evenly, pour in Bak Kut Teh soup, and simmer until fully cooked.

    Step 4

    最后,加入羊角豆拌一拌就可以了。Finally, add the Okra and mix well.

    你可能也爱看