三餸一湯|鬼馬肉骨茶 Malaysia Style Bak Kut Teh with Chinese fried Dough Stick
食譜星馬菜湯水豬肉煲炸60分鐘以上
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。
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
Chinese fried dough stick 1 pc
Dried shiitake mushroom 7 pcs
Fragrant solomonseal rhizome 30g
Szechwan lovage rhizome 10g
Processed rehmannia root 12g
Shao xing wine 1 tablespoon
Dark soy sauce 1 tablespoon
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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