Meat bone tea Bak-Kut-Teh (Hokkien) is a popular food in Southeast Asia in Malaysia and Singapore, is a soup made of meat and bone with Traditional Chinese medicine, and does not have tea or tea ingredients, but because it will be made into tea to relieve the fatness of the soup meat when eating, it is generally called meat bone tea.
I believe that many people eat more styles like me, and the pursuit is no longer the popular cuisine. Let's make a less complicated meat and bone tea to eat today
Ingredients we want to use today: 10 pounds of keel (backbone), 20 grams of green onion and ginger, 1 packet of secret ingredient powder, 1 pack of sauce
Meat bone tea production process:
First, the use of major brands of pig backbone. The spines of the pigs are cut off into large pieces of about 6 centimeters each. Soak in water for more than 1 hour.
Second, take a pressure cooker, add 10 pounds of water, wrap the sauce package, onion and ginger into the pot, and then put 10 pounds of soaked ribs into the pot and then add the secret ingredients, cover the pot for 15 minutes after the lid is steamed, turn off the heat and simmer for 2 minutes to deflate.
Meat and bone tea is made with vegetables
First, cut the vegetables to be added (such as: potatoes, cabbage, kelp, rape, etc.) into appropriate size pieces, put them into pots, add water, add the appropriate amount of salt, star anise, Miguel Darmei soy sauce, monosodium glutamate, cook the dishes and set aside.
2. Put the cooked dishes into a casserole dish, add the ribs, add the rib soup, put it on the pot stove and boil for 1-2 minutes, then serve.
Meat bone tea has the effect of raw blood, blood and tonic qi, when eating with a little sweet soy sauce and pepper, chew slowly, add a bowl of white rice, more can set off the strong taste of meat bone tea, good things, everyone arrange it ~