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Ingredients and seasonings used for prepare

1. Use 肉骨 Pork Ribs (300g)
2. Use 金针菇 Enokitake mushroom (100g)
3. Prepare 豆卜 Dried beancurd puff (6pcs)
4. Prepare 生菜 Lettuce (100g)
5. Prepare 蒜头 Garlic (3 cloves)
6. Take 肉桂 Cinnamon stick (1)
7. Take 八角 Star anise (2)
8. Use 酱清，酱油，胡椒粉，盐 Light soy sauce, Dark soy sauce, Pepper powder, Salt

Remove the pork from the broth and set aside. Keep the broth for later use. Turn off heat and transfer pork ribs and garlic to huge pot. When liquid comes back to a boil, season with salt.

Step by step to make 肉骨茶 Herbal Pork Rib Soup (Bak Kut Teh):

1. 用一茶匙盐，少许胡椒粉腌肉骨十分钟 Marinate pork ribs with 1 teaspoon of salt and some pepper powder
2. 汆烫肉骨，将肉骨放入压力锅 Blanch pork ribs with hot water, put into pressure cooker
3. 加入蒜头，肉桂，八角 Add garlic, cinnamon stick, star anise
4. 加入一茶匙酱清，一茶匙酱油，少许胡椒粉。煮20分钟 Add 1 tablespoon of light soy sauce, dark soy sauce, some pepper powder. Cook for 20mins
5. 加入豆卜，金针菇。煮2分钟 Add dried beancurd puff, Enokitake mushroom. Cook for 2mins
6. 关电，加人生菜。Turn-off pressure cooker, add lettuce
7. Done and ready to serve!

Add tofu puffs, tofu skin knots, and goji berries. Bak Kut Tea (肉骨茶) or Pork Bone Tea is a Chinese-Malaysian soup dish. Infused with herbs such as Dong Quai, cinnamon, star anise, and made with pork ribs, dried Shitake mushrooms, tofu puffs and garlic, Bak Kut Teh soup fills the kitchen with evocative scents. Bak kut teh, a Chinese pork soup dish, is one of the must-try foods in Singapore. Place the pork in a pot of cold water enough to submerge the pork.

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