Baku-bone tea-one of the tea customs in Southeast Asian countries

Bak-gu-cha, as its name implies, is to drink tea while eating meat and bones. Baku-bone tea is mostly found in Singapore and Malaysia. Meat bones are mostly fresh ribs with lean meat, but also trotters, beef or chicken. When firing, the meat and bones are cooked with seasoning and stewed with slow fire. Some will also put some nourishing and precious medicinal materials such as Codonopsis pilosula, Lycium barbarum and Radix Rehmanniae Preparata, which will make the meat and bones more fragrant, delicious and nutritious. Tea leaves are mostly selected from oolong tea produced in Fujian, such as Dahongpao and Tieguanyin. When eating meat and bones, there is an unwritten rule that people must drink tea when eating meat and bones. Nowadays, bak Kut teh has become a popular food, and the ingredients of bak Kut teh have emerged as the times require.

Remarks: If you can't buy ready-made ingredients for Baku Kut Teh, you can also go to the Chinese medicine shop to prepare them yourself: appropriate amounts of Ligusticum chuanxiong, Lycium barbarum, Polygonatum odoratum, Angelica sinensis, Glycyrrhiza uralensis, Cinnamomum cassia, star anise, white pepper, Radix Rehmanniae Preparata and Codonopsis pilosula;

Formula:

Raw materials/seasonings:

Bak Gu Cha 1 bag, ribs 1 kg, water 15 cups, rice wine 2 cups, garlic 1/2 cups,

Ginger slices 1/2 cups, a little salt, bay leaves 1/4 slices, a little thyme and a little clove;

Making:

Production process:

(1) Blanch the ribs and wash them for later use.

(2) Put the ribs and the medicinal materials of Bak Ku Teh (wrapped in gauze bags or ready-made Bak Ku Teh bags) into the pot, and add water and rice wine. In addition, in order to make the soup clear, put the beaten garlic and ginger slices in gauze bags and put them together in the pot, stew for 40 minutes with high fire, then simmer for 20 minutes with low fire, leaving about 8 cups of soup.

(3) When cooking, because the ingredients in the medicinal materials will become more spicy and salty, you can try the concentration of the soup, and then add Chinese cabbage or hot pot ingredients according to your personal preference, which tastes fresh and spicy. If you don't like spicy food, you can subtract the spicy ingredients.