condiments
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300 grams of ribs
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5 rape flower hearts
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6 mushrooms
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Garlic 5 cloves
condiments
dark soy sauce
1 tablespoon
salt
5 grams
cinnamon
1 block
light purple
four
White pepper granules
20 capsules
Chinese wolfberry
10 pieces
Eight angles
two
dried longan
1?o'clock
licorice
two
The practice of bak Kut teh
1.
A bowl of mellow but not greasy bak Kut teh focuses on soup, and a bowl of good soup needs all kinds of seasonings. Here is a detailed list of the spices needed for this bak Kut teh. They are all common in supermarkets, and the dosage is more adjusted according to the weight of the ribs you use.
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2.
Wash the ribs with cold water, bring them to a boil, then open the lid and cook for 5 minutes to remove blood and foam.
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3.
Prepare a casserole, pour a proper amount of water, put the seasoning in a gauze bag, tie it tightly, pour 1 tbsp soy sauce, and bring to a boil.
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4.
Pour in the roasted ribs and soak the soft washed mushrooms. Dried mushrooms are recommended here, because they will have a strong fragrance when cooked in soup.
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5.
Then pour in the chopped garlic slices, and when the soup is boiled, turn to low heat and cook for about 1 hour.
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6.
Use this time to wash a few small rapeseed. Slow fire is the mellow. It's best to fill the casserole with water at the beginning, and don't add water halfway. After cooking, add the right amount of salt. Flowers like the taste of this soup very much. Bone tea noodles are not only drunk directly, but also delicious.
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7.
A bowl of bak Kut teh is indispensable for scalding a few refreshing small rapeseed, which is more refreshing in both color and taste.
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Meat and bone tea finished product map
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