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三餸一湯|鬼馬肉骨茶 Malaysia Style Bak Kut Teh with Chinese fried Dough Stick

蘋果日報 2021/01/14 00:00

食譜星馬菜湯水豬肉60分鐘以上

鬼馬肉骨茶
材料:
排骨450克
油炸鬼1條
冬菇7隻
蒜頭2個
薑30克
玉竹30克
川芎10克
當歸10克
熟地12克
黨參20克
圓肉8粒
丁香1/2茶匙
白胡椒1両
桂皮1枝
甘草2片
八角3粒
鹽 適量
紹興酒1湯匙
胡椒粉1茶匙
老抽1湯匙
杞子10克
步驟:
1. 冬菇浸水、去蒂;薑切片;蒜頭洗淨;油炸鬼切件。
2. 玉竹、當歸、川芎、熟地、黨參、圓肉全部浸水。
3. 丁香、白胡椒、桂皮、甘草、八角全部浸水。
4. 將藥材、香料瀝乾水分,放入魚袋。
5. 排骨加入紹興酒氽水;排骨洗淨。
6. 將薑、排骨、藥材香料包、冬菇、蒜頭加入至滾水、蓋上蓋,轉小火煲1.5小時。
7. 加入杞子、老抽、胡椒粉、鹽,蓋上蓋,煮2分鐘。
8. 燒熱油,以半煎炸方式,炸油炸鬼至金黃色,取出,印乾油分,加入至肉骨茶。
Malaysia Style Bak Kut Teh with Chinese fried Dough Stick
Ingredients:
Pork ribs 450g
Chinese fried dough stick 1 pc
Dried shiitake mushroom 7 pcs
Garlic 2 pcs
Ginger 30g
Fragrant solomonseal rhizome 30g
Szechwan lovage rhizome 10g
Chinese Angelica 10g
Processed rehmannia root 12g
Pilose asiabell root 20g
Dried longan pulp 8 pcs
Clove 1/2 teaspoon
White pepper 1 tael
Cinnamon 1 pc
Licorice 2 slices
Anise 3 pcs
Salt little
Shao xing wine 1 tablespoon
Pepper 1 teaspoon
Dark soy sauce 1 tablespoon
Dried wolfberries 10g
Steps:
1. Soak dried shiitake mushroom and remove dried shiitake mushroom stem. Slice ginger. Wash garlic. Cut Chinese fried dough stick into pieces.
2. Soak fragrant solomonseal rhizome, Chinese angelica, szechwan lovage rhizome, processed rehmannia root, pilose asiabell root and dried longan pulp.
3. Soak clove, white pepper, cinnamon, licorice, anise.
4. Put medicinal herbs, spices into a fish bag.
5. Blanch pork ribs and Shao xing wine and wash pork ribs.
6. Put ginger, pork ribs, medicinal herbs, spices pack, dried shiitake mushroom, garlic into boiling water, cover the lid and cook 1.5 hours with low heat.
7. Put in dried wolfberries, dark soy sauce, pepper and salt, cover the lid and cook 2 mins.
8. Heat the oil, semi deep fry Chinese fried dough stick until golden brown, take out and wipe the oil with kitchen paper, finally put into bak kut teh.
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