黑湯肉骨茶 (4人份) Bak Kut Teh (4 servings)

黑湯肉骨茶  (4人份)

Bak Kut Teh (4 servings)

📌材料 Ingredients:

排骨 Pork ribs                          600克(g)

五花腩 Pork belly                    400克(g)

鮮豆乾 Dried tofu                    200克(g)

蒜頭 Garlic                              1球(bulb)

水 Water                                   1公升(L)

📌調味料 Seasonings:

肉骨茶湯料包及醬料

Bak Kut Teh spices and sauce  1包(pack)

鹽 Salt                                      少許(to taste)

胡椒粉 Ground white pepper  少許(to taste)

🔪煮法 Method:

1. 排骨和五花腩浸淡鹽水1小時, 可去除雪味和增加豬肉水份

Soak pork ribs and belly in mild salted water for 1 hour, eliminating the freezer taste and making the pork more moist.

2. 排骨和五花腩汆水15分鐘, 清水沖洗乾淨

Blanch pork ribs and belly for 15 minutes, and rinse with cold water.

3. 五花腩、鮮豆乾切塊

Cut pork belly and dried tofu into chunks.

4. 除肉骨茶湯醬料外, 所有材料倒入壓力鍋後煮30分鐘

Besides Bak Kut Teh sauce, put all ingredients in the pressure cooker. Then cook for 30 minutes.

5. 轉移到小鍋後加入肉骨茶醬料、鹽、胡椒粉, 上蓋煮5分鐘即成

Transfer to a small pot, add Bak Kut Teh sauce, salt, and ground white pepper. Then cover and simmer for 5 minutes, and serve.

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