Bak-gu-cha originated in Malaysia, but it contains no tea. It is named Bak-gu-cha only because it is often accompanied by green tea to neutralize the fat taste of soup. Baku bone tea is made of ribs, angelica, star anise, licorice and other ingredients. Because of the cold water and soil in Southeast Asia, it doesn't get angry when eaten, but in Guangzhou, it is more suitable for eating in winter. Homemade bak Kut teh can buy bagged bak Kut teh soup or make its own medicinal materials, the latter will be more delicious. The following is a simplified version of the original version of bak Kut teh.

working methods

Ingredients: 400g of spareribs, 25g of ginger slices, 30g of garlic (without peeling), 0/0g of angelica/kloc, 2 star anise, half branch of citronella (crushed), a little pepper, and proper amount of salt, sugar and soy sauce.

Practice: wash the ribs, chop them, and fly water for later use; Wrap all the spices in a cloth bag. Put 800 ml of water, spareribs, ginger slices, garlic, spice bags and appropriate amount of soy sauce into a soup pot, simmer for one and a half hours, and finally season with appropriate amount of salt and sugar.