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Return To Shop没错，我们说的一心阁就是八打灵再也的第一家肉骨店一心阁！可惜啊，老板已经退出江湖，这肉骨茶味也成了绝响。好在现在一心阁有推出肉骨茶汤包，自家也能煲出这店家特有风味的肉骨茶！
#感谢一心阁提供汤包和食谱分享
#大马第一汤
#肉骨茶汤包
#秘制香料
分量： 7-8人份
需时： 1小时半
材料A：
5粒 冬菇
2粒 火蒜
30克 玉竹
20克 川芎
20克 胡椒粒
20克 枸杞
5片 当归
1支 桂皮
2粒 八角
少许 洋参须
材料B：
400克 五花肉（带皮整块）
1500克/2支 排骨
1700克/1块 猪曾肉（带皮整片）
2汤匙 酱油
1汤匙 黑酱油
材料C：
2茶匙 盐
3500毫升 水
准备功夫：
1. 刮干净和洗净猪曾肉和五花肉，洗净排骨，汆烫过水冲洗，沥干待用
煮法：
1. 烧热一锅3500毫升的水
2. 加入材料A，盖上，大火煮20分钟
3. 起盖，加入材料B，搅匀盖上，大火煮滚， 转小火焖煮60分钟
4. 起盖，下盐调味*
5. 熄火，上桌
* 小提示：
1. 把猪曾肉和五花肉拿出切小块
2. 如果想把汤煮得更清甜，可自行加入鸡壳和鸡脚
3. 配料如金针菇，豆腐卜可以跟自己喜好自行加入
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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RM6.50 – RM7.50
Homemade Bak Kut Teh 肉骨茶
Course: MainCuisine: ChineseServings
8
servingsPrep timeminutes
Cooking time
1
hour30
minutesThe first bak kut teh restaurant in Petaling Jaya “Yi Xin Ge” is no longer in operation, but fret not! They now offer BKT in sachets, so that you can cook it at home!
Ingredients
- Ingredients (Set A)
5 pc shiitake mushroom
2 pc garlic
30g yu zhu
20g ligusticum chuanxiong
20g white pepper
20g wolfberry
5 pc chinese angelica root
1 pc cinnamon
2 pc star anise
Some ginseng
- Ingredients (Set B)
400g pork belly (with skin)
1500g pork ribs
1700g pork shoulder (arm)
2 tbsp soy sauce
1 tbsp dark soy sauce
- Ingredients (Set C)
2 tsp salt
3500ml water
Instructions
- Preparations
- Scrape clean the pork belly and pork shoulder (arm), wash the pork ribs, blanch and rinse it
- *Steps:
- Bring 3500ml water to boil
- Add in all the ingredients stated in Set A, cover with a lid, boil it with high heat for 20 minutes
- Lift the lid, add in all the ingredients stated in Set B, stir evenly and cover with the lid, bring to boil, switch to low heat and simmer for 60 minutes
- Lift the lid, season with salt*
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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