Bak Kut Teh
1.
A bowl of mellow and non-greasy Bak Kut Teh focuses on the soup, while a good soup requires all spices. The spices needed for this dish of Bak Kut Teh are listed here in detail. They are all the spices that are often available in supermarkets. The amount is adjusted according to the weight of the ribs you use.
2.
Rinse the ribs in cold water, boil and then open the lid and cook for 5 minutes to remove the blood and foam.
3.
Prepare a casserole, pour an appropriate amount of water, put the spices in a gauze bag, tie it tightly, pour 1 spoon of soy sauce, and boil.
4.
Pour in the blanched ribs and soak the washed shiitake mushrooms. It is recommended to use dried shiitake mushrooms, because dried shiitake mushrooms have a strong flavor when the soup is cooked.
5.
Then pour in the sliced garlic, wait for the soup to boil, turn to low heat and simmer for about 1 hour.
6.
Use this time to wash and blanch several small rapeseeds. Simmer it over a slow fire for the most mellow flavor. It is best to fill the casserole with water at the beginning, and do not add water in the middle. After cooking, add some salt. Hua'er likes the taste of the soup. Besides drinking it directly, it is also very fragrant to make bone tea noodles.
7.
A bowl of Bak Kut Teh, indispensable to scald a few refreshing small rapeseeds, no matter the color or taste, it will be more refreshing.
