吧生肉骨茶Klang Bak Kut Teh

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【材料】
五花肉400克、排骨2支、肉骨茶料1包、蒜头2粒、高汤2公升(取大骨头预先熬成汤)

【配料】
豆腐卜8粒、油条2条

【调味料】
生抽4汤匙、味精1茶匙

【做法】
1.把高汤及肉骨茶袋放锅中大火煮滚后,转中小火继续熬煮30分钟至出味。(图1)
2.豆腐卜以沸水川烫过 ,然后盛出 ,用1碗高汤煮5分钟,即可。(图2)
3.五花肉及排骨放入滚水中川烫,捞出洗净,连同蒜头一起放入高汤中,继续熬煮40分钟至肉够软。(图3-6)
4.加入调味料后,取出五花肉斩件,即可上桌 。

【INGREDIENTS】
400g pork belly, 2 ribs, 1 pkt Bak Kut Teh pre-mixed herbal, 2 whole garlic, 2 liter stock (bone stock)

【SUB-INGREDIENTS】
8 pcs bean curd pockets, 2 Youtiao

【SEASONING】
4 tbsp soy sauce, 1 tsp MSG

【METHOD】
1.Boil Bak Kut Teh pre-mixed herbal in stock and then simmers in low heat for 30 minutes. (pic 1)
2.Blanch bean curd pockets in boiling water; and then boil with 1 bowl of stock for 5 minutes. (pic 2)
3.Blanch pork belly and ribs in boiling water; wash and boil in stock with garlic for about 40 minutes or until meat soften. (pic 3-6)
4.Toss in seasoning and cut poek belly into small pieces to serve.