烹调方法
Recipe Recommendations

烹调方法:

“妙春生肉骨茶香料” 内包含两小袋药材包共七十 克一份,可供四至六人享用。
YouTube 视频(中文)
TIP 1: 也可分两次烹煮,水量等食材依量减半即可。

1. 把枸杞子从小朔料袋里取出,将两小包肉骨茶香料包和3-5个蒜头(把外皮剥开冲洗即可)一起放入两公升清水煮沸,然后以文火煮一个小时。

2. 然后加入两公斤肉/肉骨,煮沸后再以文火煮一个小时。:以免枸杞变酸,最好在最后半小时才加入。
TIP 2:可先煮一锅清水,放入肉骨滚个5分钟,过后凉水冲洗,再进入方法2。这可先预除肉类的过多油渣。由此,汤水会清澈些。

3. 然后加入调味如:生抽(两勺 /140 毫升),盐 (半汤匙),胡椒粉,味之素/或糖(半汤匙),或根据 个人口味加以调味,再煮三分钟即可上桌。

4. 切点葱花、香菜撒上添加香气。当然少不了剁碎的小辣椒、蒜米加生抽/黑酱油啦。噢!悄悄告诉你,要米饭更香,普通白米:香米比例 1:1
TIP 3: 蔬菜等菌类会直接影响汤底味道,所以不鼓励跟汤锅一起煮,可选择煮熟了再加入煮好的肉骨茶汤里。

BAK KUT TEH RECIPE SUGGESTIONS :

The “Miao Chun Sheng Bak Kut Teh” seasoning pack brings together a perfect combination of the finest herbs. Each pack contains two sachets of Bak Kut Teh herbs and two small bags of wolfberries. This is sufficient to serve 4 to 6 people.
YouTube Cooking Clip
TIP 1: Or you can split it to 2 times cooking, which water and other ingredients can cut it to half accordingly.

1. Remove the well-packed wolfberries (goji berries) from their vacuumed bag, boil the two sachets of Bak Kut Teh herbs and 3-5 garlic bulbs (just peel the outer peel and rinse) in two litres of plain water. After reaching boiling point, turn down and simmer for one hour.

2. Add 2 kilograms of meat or ribs. Return to boil and cook for another hour over a light simmering heat. Add the wolfberries at the last 30 minutes.
TIP 2: Boil a pan of fresh water, put the meat into the pan and boil for 5mins. Remove from boiling water and rinse with fresh water before starting step 2. This will reduce the grease, and the soup will be clearer.

3. Add flavour such as : Light soy sauce (2 scoop / 140ml), salt (half soup spoon), pepper, Sugar or Ajinomoto (half soup spoon)* or add according to individually preferred/favourite taste. Let it cook for another 3 minutes, then the soup is ready to serve.

4. Chop some spring onion and coriander, sprinkle to the soup if you like.
For dipping: Chop chili and garlic and add to soy sauce. For rice: 1:1 ratio of normal and fragrant rice adds a nice complementary touch.
TIP 3: Preferably don’t cook the mushrooms or vegetable together with the soup, because it may affect the original taste of the herbs.