♡肉骨茶 Bak Kut Teh♡

想吃*肉骨茶* ，

今天就买了巴生肉骨茶包，自己煲办，

肉骨煮得刚刚好，肉骨茶汤香气十足，

拌碗热腾腾的白饭和黑酱油蒜头小辣椒，

幸福满足的一餐！

材料：

排骨 1 1/2 公斤，切块，洗净沥干

毛山稿巴生肉骨茶 (米色包装）1包

蒜头 3大颗

水 2 公升

佐料：

金针菇 1包，去尾部，洗净沥干

猪肉丸 20颗

玻璃生菜 8~10大片

(以自己喜欢的材料如蘑菇、炸腐竹片或生菜自行加入）

调味料：

盐适量

冰糖 少许 (可以不加)

做法：

1.将排骨用热水预先汆烫过，以便去掉血水，然后捞起,用自来水洗净后沥干水待用。

2.另一个锅里，倒入2公升的水。煮开后，放入肉骨茶包和3大颗蒜头让它滚十五分钟，加入排骨转中小火让它滚至排骨软约一个小时。

3.加入适量的盐和少许的冰糖调味。

4.准备一个砂煲，将煮好的排骨舀入砂煲内，加入肉骨汤，开火煮开，加入肉丸让它煮约五分钟。

5.加入金针菇让它滚一下，熄火。最后加入生菜即可上桌趁热享用。

*煮出来的肉骨茶汤，颜色已经达到我想要的色泽，所以我没加黑酱油。

Ingredients：

1 1/2 kg pork ribs, cut into medium pieces, washed & drained

1 packet of Mo Sang Kor brand Bak Kut Teh 

3 heads of garlic

2 liter water

Other ingredients:

1 packet of enoki mushroom 

20 pork balls

8~10 big pieces iceberg lettuce 

(or any others ingredients that you like such as button mushroom, fried fu chok) 

Seasoning:

salt to taste

rock sugar to taste (a small piece), optional

Method：

1.Blanched the pork ribs to remove impurities with a pot of boiling water. Strained the pork ribs and washed it under running tap water, drained and set aside.

2.With another medium pot, pour in 2 liter of water, bring it to boil. Add in Bak Kut Teh herbs bag and garlics, bring it to boil 15 minutes. Following add in blanched pork ribs. Bring it to cook under medium low heat until the ribs soft for about 1 hour.

3.Add in seasoning to taste.

4.Transfer the pork ribs and soup into a clay pot, bring it to boil. Add in pork balls, let it boil for another 5 minutes.

5.Add in enoki mushrooms, bring it to cook for few minutes, off the heat. Lastly add in iceberg lettuce and it is ready for serve with hot white rice.