Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, 肉骨茶 herbal pork rib soup (bak kut teh). One of my favorites food recipe. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh) is something that I’ve loved my whole life.

Chinese Herbal Pork Ribs Soup Ingredients: • Pork Ribs • Bak Kut Teh, Spices (Ready Packed Sachets) • Coriander Leaf • Garlic (peeled or. Bak Kut Tea (肉骨茶) or Pork Bone Tea is a Chinese-Malaysian soup dish. Infused with herbs such as Dong Quai, cinnamon, star anise, and made with pork ribs, dried Shitake mushrooms, tofu puffs and garlic, Bak Kut Teh soup fills the kitchen with evocative scents.

To begin with this recipe, we must first prepare a few ingredients. You can have 肉骨茶 herbal pork rib soup (bak kut teh) using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh):

1. Take 肉骨 Pork Ribs (300g)
2. Take 金针菇 Enokitake mushroom (100g)
3. Get 豆卜 Dried beancurd puff (6pcs)
4. Take 生菜 Lettuce (100g)
5. Prepare 蒜头 Garlic (3 cloves)
6. Take 肉桂 Cinnamon stick (1)
7. Take 八角 Star anise (2)
8. Get 酱清，酱油，胡椒粉，盐 Light soy sauce, Dark soy sauce, Pepper powder, Salt

Bak Kut Teh is a hearty Malaysian herbal soup made with an assortment of Malaysian and Chinese spices. Bak Kut Teh in the Hokkien or Fujianese dialect literally translates to Pork Rib Tea. This rich herbal soup contains dong gui (Angelica Sinensis), known for its warming properties. For this reason, it is popularly eaten as a supper or late night meal in Malaysia and Singapore.

Steps to make 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh):

1. 用一茶匙盐，少许胡椒粉腌肉骨十分钟 Marinate pork ribs with 1 teaspoon of salt and some pepper powder
2. 汆烫肉骨，将肉骨放入压力锅 Blanch pork ribs with hot water, put into pressure cooker
3. 加入蒜头，肉桂，八角 Add garlic, cinnamon stick, star anise
4. 加入一茶匙酱清，一茶匙酱油，少许胡椒粉。煮20分钟 Add 1 tablespoon of light soy sauce, dark soy sauce, some pepper powder. Cook for 20mins
5. 加入豆卜，金针菇。煮2分钟 Add dried beancurd puff, Enokitake mushroom. Cook for 2mins
6. 关电，加人生菜。Turn-off pressure cooker, add lettuce

The Teochew style Bak Kut Teh I had at Changi Airport in Singapore. Bak Kut Teh (肉骨茶) is a spare rib Ingredients. There is a line of retail Chinese herbal stores called Eu Yan Sang. They have the most wonderful Bak Kut Teh. Bak Kut Teh is one of the very popular dishes that people must try when they come to Singapore (Malaysia also has Bak Kut Teh (肉骨茶).

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