Bakuteh Hotpot 肉骨茶火锅

4人份
Ingredients 用料

Soup

3 packs	Bakuteh pack 肉骨茶包
1 kg	Pork Ribs 猪排骨
5 slices (Optional)	Angelica 当归
2 tablespoons	Ground White Pepper 白胡椒粒
30 cloves	Garlic 大蒜
2.5 litres	Water 水

Pork Rips Dipping Sauce

2 stalks	Large Red Chilli 红辣椒
5 clove	Garlic (diced) 蒜蓉
3 tablespoons	Dark Soya Sauce 黑酱油
1 tablespoon	Sesame Oil 麻油

Hotpot

10 leaves	Chinese Cabbage 白菜
1 pack	Golden Mushroom 金针菇
15 pieces	Button Mushrooms 蘑菇
2 stalks	Coriander Leaves 芫荽

Method 做法
Tip: Usually for the pre-packed Bakuteh packs, double (or even triple if you like tastier soup) the recommended quantity. For instance, if the instructions recommend to use 1 pack for 1500ml of water, use 2 packs for 1500ml of water.

To Prepare the Soup
1. Wash the pork ribs. Rinse pork ribs in boiling water. Drain.
2. Boil pork ribs in water with Bakuteh packs, group pepper (preferably placed in disposable tea-leaves bags for easy removal), garlic (preferably placed in disposable tea-leaves bags) and angelica. Reduce to low hear and cook for 2 hours.

To Prepare the Hotpot
1. Place Chinese Cabbage, Golden Mushroom, Button Mushroom in hotpot. Pour Bakuteh soup into hotpot with pork ribs. Add salt to taste. Add coriander leaves as garnish. Serve over low fire, with Pork Rips Dipping Sauce.

Comments

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