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The practice of Malaysian Bak Kut Tea

1. Wash the raw materials for making spareribs and rinse them with water. Deep-fry the rotten bamboo until the garlic is drained in clear water, slice the ginger and cut the spring onions. Add spareribs and water to boil. The seasoning of meat and bone tea is boiled for 5 minutes and put into spices, then simmer with spring onions, ginger and garlic over low heat for two hours, then seasoned and put into the safety belt of rotten bamboo. Follow the deep-fried Youtiao. Sprinkle chopped onions with ginger juice.

2. Malaysian Bak Kut Tea: pork chops, scald and wash clean. Dry Lentinus edodes, soak the hair, wash the roots and squeeze out the water for use. Add water to the casserole, put in the meat and bone tea bag and cook for 20 minutes. Add pig bones and add a spoonful of soy sauce. Add another spoonful of light soy sauce. Put in another head of garlic. The fire broke out. Turn to low heat, cover and simmer for 1 hour. Add shiitake mushrooms and simmer for 30 minutes. Finally, add the right amount of salt to the pot with the soup. This kind of meat and bone tea package is recommended.

Step 1: clean the pig elbow and soak it to remove blood. Boil the meat and bone tea bag with garlic for 15 minutes to release the seasoning flavor. Step 2: blanch pig elbow in hot water, remove and continue to simmer with green onion and ginger for 40 minutes, or use pressure cooker to cook until soft. Step 3: add tofu bubble and Flammulina velutipes, simmer for 30 minutes, turn off the heat, sprinkle with lettuce, and finally dip in minced garlic and chili peppers.

4. Malaysian Bak Kut Tea is a full-bodied soup made from pig bones and medicinal herbs, which is especially suitable for consumption in cold or rainy days.

The methods and raw materials of Bak Kut Tea

1. Blanch the spareribs in cold water, scald them well and wash them with warm water. In order to look good, Lentinus edodes cut a flower knife, pat garlic, slice ginger and wash Chinese wolfberry. Add enough cold water to the soup pot at a time, put in the meat and bone tea bag and bring to the boil. The cast iron pot I used added more than two thousand milliliters of water. Cast iron pot lock water is better, other pots and utensils appropriate to add more water, because the following to cook for two hours. Add garlic, ginger and ribs after boiling water.

2. Bak Kut Tea. 300g raw material ribs, 30 grams of meat and bone tea seasoning bag, 30 grams of ginger, 30 grams of garlic, 5 grams of Chinese wolfberry, 5 grams of Codonopsis angelica, 20 grams of cooked Rehmannia, 20 grams of rotten bamboo, 30 grams of quail eggs seasoning very fresh (or light soy sauce old soaked turtle Jiawan) oil salt chicken powder, white pepper to make spareribs wash raw materials, cut off spareribs and rinse clean James water. Deep-fry the rotten bamboo until the garlic is drained in clear water, slice the ginger and cut the spring onions. Add spareribs and water to boil.

3. Ingredients: 2 spareribs, 10 winter mushrooms, 1 garlic, 10 bean bubbles, 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 spoonful of wine, right amount of white pepper, 1 packet of meat and bone tea, 1 bag of star anise, 1 chuanxiong, right amount of Angelica sinensis, right amount of cinnamon, right amount of Codonopsis pilosula, right amount of Chinese wolfberry, right amount of licorice, right amount of white pepper, right amount of American ginseng. Boil the meat and bone tea bag with water for half an hour and set aside the spareribs with hot water. Wash and cut the garlic in soy beans and mushrooms and set aside.

4. Put the meat bones, spice bags and garlic in a large pot. Pour water into the pot and bring it to the boil. Skim off the dregs from the soup surface, add soy sauce and salt and cook over low heat until soft. First put the lettuce at the bottom of the bowl, then put the meat bones and soup into the bowl. Serve with rice and sliced chili peppers with soy sauce.

5, the production method and origin of meat bone tea ingredients: pork chops, salad oil, Huai yam, Chinese wolfberry, longan, tangerine peel, white pepper, licorice, star anise, salt, soy sauce steps: select pork ribs, cut into sections and fly water to remove impurities. Deep-fry minced garlic to golden yellow, fly water to remove oil, add herbs and spices (such as Huai Shan, Chinese wolfberry, longan, tangerine peel, white pepper, licorice, star anise, etc.), simmer for 3-4 hours and season.

6. practice: put the meat bones, spice bags and garlic in a large pot. Pour water into the pot and bring it to the boil. Skim off the dregs from the soup surface, add soy sauce and salt and cook over low heat until soft. First put the lettuce at the bottom of the bowl, then put the meat bones and soup into the bowl.

Malaysian Bak Kut Tea practice:

Wash the raw materials for making spareribs and rinse them with water. Deep-fry the rotten bamboo until the garlic is drained in clear water, slice the ginger and cut the spring onions. Add spareribs and water to boil. The seasoning of meat and bone tea is boiled for 5 minutes and put into spices, then simmer with spring onions, ginger and garlic over low heat for two hours, then seasoned and put into the safety belt of rotten bamboo. Follow the deep-fried Youtiao. Sprinkle chopped onions with ginger juice.

-1 kg pig bones (ribs or sticks)-5 cloves of garlic (chopped)-2 slices of ginger (sliced)-3 red onions (cut into pieces)-2 tablespoons peanut oil-4 tablespoons meat bone tea spice bag (can be bought or made)-1 teaspoon salt-1 teaspoon sugar-1 tablespoon soy sauce-2 liters of water step: boil the pork bones in water, then remove impurities from the surface, rinse and set aside.

The practice of dried Lentinus edodes with appropriate amount of Malaysian meat and bone tea pork chops, scald and wash clean. Dry Lentinus edodes, soak the hair, wash the roots and squeeze out the water for use. Add water to the casserole, put in the meat and bone tea bag and cook for 20 minutes. Add pig bones and add a spoonful of soy sauce. Add another spoonful of light soy sauce. Put in another head of garlic. The fire broke out. Turn to low heat, cover and simmer for 1 hour. Add shiitake mushrooms and simmer for 30 minutes. Finally, add the right amount of salt to the pot with the soup.

Step 1: clean the pig elbow and soak it to remove the blood. Boil the meat and bone tea bag with garlic for 15 minutes to release the seasoning flavor. Step 2: blanch pig elbow in hot water, remove and continue to simmer with green onion and ginger for 40 minutes, or use pressure cooker to cook until soft. Step 3: add tofu bubble and Flammulina velutipes, simmer for 30 minutes, turn off the heat, sprinkle with lettuce, and finally dip in minced garlic and chili peppers.

Methods and materials of Malaysian meat and bone tea

Bak Kut Tea. 300g raw material ribs, 30 grams of meat and bone tea seasoning bag, 30 grams of ginger, 30 grams of garlic, 5 grams of Chinese wolfberry, 5 grams of Codonopsis angelica, 20 grams of cooked Rehmannia, 20 grams of rotten bamboo, 30 grams of quail eggs seasoning very fresh (or light soy sauce old soaked turtle Jiawan) oil salt chicken powder, white pepper to make spareribs wash raw materials, cut off spareribs and rinse clean James water. Deep-fry the rotten bamboo until the garlic is drained in clear water, slice the ginger and cut the spring onions. Add spareribs and water to boil.

The practice of dried Lentinus edodes with appropriate amount of Malaysian meat and bone tea pork chops, scald and wash clean. Dry Lentinus edodes, soak the hair, wash the roots and squeeze out the water for use. Add water to the casserole, put in the meat and bone tea bag and cook for 20 minutes. Add pig bones and add a spoonful of soy sauce. Add another spoonful of light soy sauce. Put in another head of garlic. The fire broke out. Turn to low heat, cover and simmer for 1 hour. Add shiitake mushrooms and simmer for 30 minutes. Finally, add the right amount of salt to the pot with the soup.

First prepare the right amount of ribs, and then wash them. Then put cold boiled water in the pan, then add the ribs and cook for 5-6 minutes. Then remove the ribs and wash them with running water. Peel the garlic and cut off the roots without breaking it. Stew the ribs in a pot with two heads of garlic. Put the right amount of warm water in the pot, put in the ribs, the amount of water should not exceed the ribs. Then pour the right amount of light soy sauce into the pot, as shown in the picture.

Bak Kut Tea, which originated in Malaysia, is a unique soup invented by Chinese immigrants in the late Qing Dynasty to adapt to the tropical environment and replenish their physical strength. it was originally made from pig bones, traditional Chinese medicine and family recipes.

Here are four different ways to marinate Bak Kut Tea: ingredients: pork chops, salad oil, Huai yam, Chinese wolfberry, longan, tangerine peel, white pepper, licorice, star anise, salt and soy sauce: pork chops are chopped into sections, fly water to remove impurities, add fried garlic and herbs, simmer for 3-4 hours, and finally seasoning.

Bak Kut Tea is a traditional delicacy derived from Malaysia and Singapore. It is mainly made from pork ribs, a variety of Chinese herbs and spices. This dish is very popular for its unique herbal aroma and nourishing effect.

Pickled Bak Kut Tea

Here are four different ways to marinate Bak Kut Tea: ingredients: pork chops, salad oil, Huai yam, Chinese wolfberry, longan, tangerine peel, white pepper, licorice, star anise, salt and soy sauce: pork chops are chopped into sections, fly water to remove impurities, add fried garlic and herbs, simmer for 3-4 hours, and finally seasoning.

Plate: pour the stewed pig bones and soup into a large bowl and garnish with chopped onions and parsley. Enjoy: hot Putian Bak Kut Tea is best served with white rice or noodles, and can be served with some pickled dishes, such as sauerkraut, cucumber and so on. Tip: keep the stew over low heat to make the bottom of the soup richer and the meat softer. To make the soup clearer, you can use gauze to wrap the spices so that they can be easily taken out after stewing.

Seasoning: Singapore Bak Kut Tea is usually served with rice, Youtiao, pickled vegetables and other foods. You can prepare the corresponding seasoning according to your personal preference. In short, the production process of Singapore Pork and Bone Tea includes preparing ingredients, handling ribs, stewing pork, stir-frying spices, boiling tea, stewing, adjusting taste, loading dishes out of the pot and matching seasonings. Through these processes, Singapore Bak Kut Tea with excellent flavor can be made.

In Southeast Asia, Singapore and Malaysia, Bak Kut Tea is a unique gourmet experience. When people enjoy stewed meat and bones, they must go with Fujian oolong tea, such as Dahongpao or Tieguanyin, which is not only an eating habit, but also a cultural expression that nourishes the body and mind. Nowadays, Bak Kut Tea has become a popular food, and various flavors of ingredients can also be found in supermarkets.

Among them, the Bak Kut Tea from Singapore and Malaysia is a unique tea drinking experience. People enjoy stewed pork bones, often choose spareribs with lean meat or pig feet, beef, etc., and add nourishing herbs such as Codonopsis pilosula, Chinese wolfberry, etc., with oolong tea from Fujian, such as Dahongpao or Tieguanyin. While eating meat and bones, drinking tea is essential, and now it has developed into a popular delicacy, and there are a variety of ingredients to choose from in the supermarket.

How to make authentic Malaysian Bak Kut Tea?

1. Wash the raw materials for making spareribs and rinse them with water. Deep-fry the rotten bamboo until the garlic is drained in clear water, slice the ginger and cut the spring onions. Add spareribs and water to boil. The seasoning of meat and bone tea is boiled for 5 minutes and put into spices, then simmer with spring onions, ginger and garlic over low heat for two hours, then seasoned and put into the safety belt of rotten bamboo. Follow the deep-fried Youtiao. Sprinkle chopped onions with ginger juice.

2.-1 kg pig bones (ribs or sticks)-5 cloves of garlic (chopped)-2 slices of ginger (sliced)-3 red onions (cut into pieces)-2 tablespoons peanut oil-4 tablespoons meat bone tea spice bag (can be purchased or made)-1 teaspoon salt-1 teaspoon sugar-1 tablespoon soy sauce-2 liters of water: boil the pig bones in water, then remove impurities from the surface, rinse and set aside.

3. 1000 grams of pork chops, 1 packet of garlic, 1 head (whole), 1 tablespoon light soy sauce, 1 tablespoon salt, 1 tablespoon salt, dried shiitake mushrooms, appropriate amount of Malaysian pork chops, blanch and wash thoroughly. Dry Lentinus edodes, soak the hair, wash the roots and squeeze out the water for use. Add water to the casserole, put in the meat and bone tea bag and cook for 20 minutes. Add pig bones and add a spoonful of soy sauce. Add another spoonful of light soy sauce.