肉骨茶Bak Kut Teh

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【材料]】
排骨或鸡肉1公斤、清水2-2 1/2公升、全粒蒜头1粒、蚝油1汤匙、胡椒粒1/2茶匙

【药材】
肉骨茶汤包1 包、党参20克、当 归片12克、川芎10克、熟地20克、枸杞25克、玉竹15 克、甘草3片

【调味料】
盐1 1/2茶匙、黑酱油1/2汤匙、冰糖1茶匙

【配料】
香菇8朵(浸泡)、白玉菇1盒、柳松菇1盒、腐竹枝3条(切 3 公分长段后浸泡)、豆腐卜10 个(川烫去油)、罐头蘑菇1罐

【做法】
1.在瓦煲里煮滚水后加入蒜头、胡椒粒、蚝油及药材,慢火焖30 分钟。(图1-3)
2.加入排骨,再焖煮30-40分钟至肉软。(图4)
3.加入调味料,表面有浮油可捞出,加入豆腐卜、所有菇类及腐竹,煮滚。(图 5-7)
4.趁热配芋头 饭吃。

【Ingredients】
1kg pork ribs or chicken meat (choose the leaner ones), 2-2 1/2 litres water, 1 whole bulb garlic (do not peel), 1 tbsp oyster sauce, 1/2 tsp ground whie pepper

【Herbs Ingredients】
1 packet ready mixed bak kut teh herbs, 20g Tong Sum, 12g Tong Kwa slices, 10g Chuan Kung, 20g Sook Te, 25g Ke Zhi, 15g Yoke Chok, 3 pieces Kam Choe

【Seasoning】
1 1/2 tsp salt or to taste, 1/2 Tbsp dark soya sauce, 1 tsp rock sugar

【Sub-ingredients】
8 pcs shitake mushroom (soaked), 1 packet each of white and brown enokitake mushroom, 3 beancurd sticks(cut into 3cm lengths, soaked), 10 Tofu puffs (scalded with water to remove oil), 1 canned Button mushroom

【Method】
1.Bring water to a boil in a deep pot or claypot. Add whole garlic, pepper, oyster sauce and herbs, simmer for 30 minutes. (pic 1-3)
2.Put in lean pork ribs and simmer for 30 to 40 minutes over low heat until meat is tender.(pic4)
3.Add seasoning to taste. Use a ladle and scoop out excess oil that floats to the surface. Add tofu puffs, Chinese mushroom, beancurd sticks. (pic 5-7)
4.Serve soup hot with plain or yam rice.