BAK-KUT-THE(rou gu cha )

BAK-KUT-THE

Introduction:

"I always wanted to make this dish, but I felt it was very difficult. I didn't make it successfully for the first time, which left a small shadow in my heart. Although there were spices of meat and bone tea at home, it was always an ornament in the cabinet. I made this dish with the feeling of getting rid of the spices, but it was surprisingly successful. The aroma of my home has been floating in the air, tempting my roommate and I to drink a big bowl. The ideal match is fried dough sticks or rice, which can also add some vegetables. The second time I ate it, I added some radishes. The sweetness of radishes is integrated into the soup, which is naturally combined with the strong aroma of spices and salty soup, adding a taste. "

Production steps:

Step 1: clean the spareribs, cut them into long strips, boil them in water until they are boiling, drain them and wash them clean.

Step 2: reheat the water in the pan and bring to a boil.

Step 3: add the meat and bone tea bag and cook for a few minutes.

Step 4: peel and smash the garlic, and slice the ginger.

Step 5: mix soy sauce, oyster sauce, soy sauce and white pepper into sauce.

Step 6: add the sauce, garlic and ginger in the pot, cover the pot and cook over low heat for 2 hours.

Step 7: add pepper and salt according to your taste, sprinkle with scallion.

Materials required:

Pork ribs: 300g

Scallion: right amount

Ginger: 3 tablets

Garlic: 4 cloves

Meat bone tea bag: 1 bag

Soy sauce: 20 ml

Soy sauce: 5ml

Oyster sauce: 10 ml

White pepper: 2G

Note: 1. Add radish or green vegetables to taste better.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Rou Gu Cha