肉骨茶面线汤Bak Kut Teh Mee Sua

【材料 A 】
肉骨茶香料2包、水800毫升、面线2扎、豆腐卜6粒、香菇2朵（浸软）、杏鲍菇30克（切片）、枸杞1茶匙、生菜适量

【调味料 】
生抽1汤匙、盐½茶匙、香菇精2茶匙、麻油少许

【做法】
1. 锅内把肉骨茶香料和水煮至滚，转小火继续煮½小时至出味。（图1-2）
2. 加入豆腐卜、香菇及杏鲍菇。（图3）
3. 加入调味料试味后熄火备用。（图4）
4. 把面线放入沸水中川烫熟，捞出放入碗中，铺上烫熟的生菜。（图 5）
5. 倒入煮滚的肉骨茶汤即可上桌。

【INGREDIENTS A】
2 packs Bak Kut Teh, 800ml water, 2 tie mee sua, 6 tofu puffs , 2 mushrooms (soaked), 30g King oyster Mushroom (slices), 1 tbsp Gou Qi, some lettuce

【SEASONING】
1 tbsp soy sauce, ½ tsp salt, 2 tsp mushroom granule stock, some sesame oil

【METHOD】
1.Bring water and Bak Kut Teh to boil, turn to low heat and cook for another ½ hour. (pic 1-2)
2.Add in tofu puff, mushrooms and King oyster Mushroom. (pic 3)
3.Add in Gou Qi and seasoning, off heat, set aside. (pic 4)
4.Blanch mee sua with boiling water, drain and arrange into bowl, top with blanch lettuce. (pic 5)
5.Pour Samy Bak Kut Teh soup over the mee sua, serve hot.