Bak-gu-cha is a kind of food popular in Malaysia and Singapore in Southeast Asia. It is a soup made of meat and bone combined with traditional Chinese medicine, and has no tea or tea ingredients. However, it is commonly called Bak-gu-cha because it will make tea to relieve the fat of soup meat when eaten. According to legend, when Chinese first came to Nanyang to start a business, their living conditions were very poor. Because they did not adapt to the hot and humid climate, many people suffered from rheumatism. In order to cure diseases and dispel cold, sages used various medicinal materials, including Angelica sinensis, Lycium barbarum, Codonopsis pilosula, etc., but because of taboos, they called the medicine "tea". Once, one of them accidentally put pig bones into a "tea soup". I didn't expect this "tea soup" to taste very fragrant and delicious, with a unique flavor. Later, people specially adjusted the ingredients of tea, and after continuous improvement, it became one of the famous local cuisines.

material

Ingredients: ribs 700g；;

Accessories: meat and bone tea soup 1 bag, garlic 1 large, a small amount of soy sauce.

bak kut teh

1

Wash the ribs and cut them into 4cm long segments.

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2

Put water in the pot and cook the ribs in cold water for 5 minutes.

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three

Pick up the drain.

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four

Prepare soup and peeled garlic.

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five

Put the ribs in the casserole and add the right amount of water.

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six

Put soup packets and garlic.

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seven

Add a small amount of soy sauce.

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eight

Bring the fire to a boil, and change it to a medium-low fire pot 1 half an hour.

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nine

Boiled bak Kut teh.

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Tips

Because there is salt in the bak Kut teh soup bag, there is no need to put salt when cooking, and soy sauce is only used to add flavor and color.