干肉骨茶 Dry Bak Kut Teh

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.

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.

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.

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