【胡椒肉骨茶 Singapore Style Bak Kut Teh】

簡介

讓你一家人吃出幸福的滋味

原料

材料:, 湯料:, 1) 清水 2公升, 2) 白鬍椒 10克(拍裂,放進湯袋中綁緊), 3) 黑蒜 200克(洗凈,撥開成小瓣,保留外衣), 4) 煮湯豬骨 300克, 5) 排骨 500克(斬成5cm長), 6) 生抽 1 1/2湯匙, 7) 鹽 適量, , Ingredients:, Stocks:, 1) 2 litres water, 2) 10g white peppercorns,crushed and wrap in small stock bag, 3) 200g smoked black garlic, cleaned,,cloves separated but not peeled, 4) 300g bones for stock, 5) 500g pork ribs (cut into 5cm length), 6) 1 1/2tbsp soy sauce, 7) Salt to taste

步驟

1做法: 1) 將湯料的材料放入湯鍋中煮滾,然後轉至小火煮大約3小時成香醇辛辣的胡椒湯。 2) 加入排骨再煮滾,轉小火燜煮30分鐘至排骨夠軟。 3) 加入生抽和鹽調味,趁熱配飯享用。 備註: 1) 煮鍋熱水將豬骨和排骨氽燙以去除血水和雜質。 2) 如果不喜歡辛辣的胡椒湯,可將湯料袋先撈上來,避免煮成太濃厚口味的肉骨茶湯。

2Method: 1) Put all the ingredients for stock into a bog pot and bring to boil, lower heat and leave to simmer for at least 3 hours to get pungent pepperish stock. 2) Add pork ribs and bring to boil again. Lower heat and cook for about 30 minutes till the meat is soft. 3) Season with soy sauce and salt to taste. Serve hot with rice. Note: 1) Blanch the pork ribs and bones in a pot of boiling water to remove the scum. 2) The pepperish taste can be controlled by removing the bag of pepper once the taste is enough for your liking.