Tasty and More Nutritious-homemade [nanyang Bak Kut Teh]

Name: Tasty and More Nutritious-homemade [nanyang Bak Kut Teh]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Ribs; 3 heads garlic; piece ginger; 10g Jujube; 10g Wolfberry; 10g Codonopsis; 10g Tangerine peel; 10g White peppercorns; Some Cinnamon; Some star anise; Some Licorice; Some Bay leaf; Some bandits; Some Tsaoko; Some Angelica dahurica; Some Fennel; A tablespoon Soy sauce; Some salt; Some Chicken Essence

by Handsome chef

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The popular Bak Kut Teh in Southeast Asia must be heard by everyone. It is called "Tea", but it is actually "Spare Rib Soup". For the first time, I was confused by his name.

In fact, it is rib soup, but the method is not the ordinary rib soup. Bak Kut Teh is characterized by more spices and the addition of multi-flavored Chinese medicine, which has a better nutritional and nourishing effect.

It’s just summer, and people say that summer is disease-free. I think about the hot climate in Southeast Asia and drink [Bak Kut Teh] for recuperation. Then we will drink it in the summer. Although we have never been to Southeast Asia, we have never drank authentic ones. Bak Kut Teh, but if you follow the general method at home and improve it according to your own taste, it can also be made into delicious and nutritious [Nanyang Bak Kut Teh]
You might as well try my method. "

Tasty and More Nutritious-homemade [nanyang Bak Kut Teh]

1. Wash the ribs and chop them into long pieces.

Tasty and More Nutritious-homemade [nanyang Bak Kut Teh] recipe

2. The ribs are washed with water to remove any foam.

3. Prepare the material package and put in one piece of cinnamon, two star anises, two bay leaves, two grass fruits, one grasshopper, appropriate amount of licorice, appropriate amount of fennel seeds, and one piece of Angelica dahurica. The types can be reduced or increased.

4. Prepare the appropriate amount of jujube, appropriate amount of wolfberry, appropriate amount of tangerine peel, 10g of Codonopsis, 10g of white pepper

5. Add enough water to the casserole.

6. Pour the ribs washed with flying water.

7. Put it in the material bag.

8. Add three heads of unpeeled garlic

9. Add another piece of ginger.

10. Add in and add materials.

11. Add a tablespoon of light soy sauce and dark soy sauce.

12. After the high heat is boiled, turn to a low heat for 2 hours, and add a little salt and chicken essence. You can also add a little sugar to taste if you like. Southeast Asian tastes are all sweet, so I didn't add it if I didn't like it.

Tips:
Tips: 1. The ribs should be blanched and washed in advance.

2. What you need without peeling garlic is the whole head of garlic, garlic and delicious, it is very bad and soft and melts in the mouth.

3. The amount of pepper can be larger. Bak Kut Teh is mainly pepper, and you should use whole pepper instead of powder.

4. Add soy sauce for the color to look good, so you don’t need to add it if you don’t like it.

5. It can be served with rice or fried dough sticks as a dipping soup. You can also use soy sauce and chili rings to make a dipping sauce and eat with it.

6. Bak Kut Teh tastes different in different places. Singapore’s pepper tastes heavy, while Malaysia’s Chinese medicine tastes heavy. Don’t pay attention to the authentic taste at home. Just think it tastes good. The authentic taste may not suit your taste, personally. I think this one is more suitable for my taste. I like the one with the most important taste. If you like light, you shouldn't add so much ingredients.