Blanch the ribs in boiling water for two minutes, wash them, and peel the garlic cloves.

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It was stewed in a pressure cooker today. I boil the water in the pot, add ginger slices, seasoning packets, garlic, cooking wine and soy sauce, and cook until it boils, add ribs, add appropriate amount of salt, cook until it boils, cover the pot, and cook until the whistle blows and turn off the fire. This step depends on your own pot to master the time. If you stew it in an ordinary pot, you must stew it with a small fire, because the soup of Bakute tea should be clear and not boiled until it turns white. Cook until the meat is ripe and soft, and you can easily leave the bones. It is also important to master the heat and make the meat and bones well.

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When the bones are ready, add mushrooms and dried beans and cook for a few minutes, then make the final seasoning.

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Sprinkle coriander, soak a pot of Pu 'er tea, cut pepper into small pieces, and add soy sauce as a dipping sauce for Bakucha.

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When eating meat and bones, be sure to touch the pepper. It tastes really good! Sweating in summer helps to get rid of moisture in the body, and eating warm in winter helps to replenish physical strength!

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Many friends asked me what Baku bone tea bag I used, so I took a special photo and uploaded it. I hope the fairies can make delicious Baku bone tea!

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