Singapore meat and bone tea with Southeast Asian characteristics recipe-Chinese Food-best chinese food recipes-cooking food

Singapore meat and bone tea with Southeast Asian characteristics

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With the spread of meat and bone tea in Southeast Asia, Asia and all over the world, its cooking style also influenced by the local Chinese at that time. The common meat and bone tea flavor can be divided into the following three kinds - Chaozhou pie - the color is lighter. But the soup uses more pepper. So it has a heavier pepper flavor. Fujian style - the color is darker. Because it is seasoned with more soy sauce (black soy sauce), it has a heavier medicinal taste. Guangdong pie - add Chinese medicine wine to enhance its efficacy. At present, Chaozhou school is more popular in Singapore, while Fujian school is more popular in Malaysia. Let's make a Chaozhou meat and bone tea today.

Cooking ingredients

ribs:600G

pepper:large

garlic:1 entire

cut pepper:moderate amount

chicken leg bone:10 (not required)

meat and bone tea bag:1

black soy sauce:moderate amount

Cooking Steps

Step1:First, remove the water from the ribs and drumsticks.

Step2:Prepare a bag of meat and bone tea soup bag.

Step3:Prepare garlic. No need to pat. No need to lower it. Just steam it like this.

Step4:Boil the bone, chicken bone, garlic, soup and 1.8L water together in high heat, then change to medium heat and cook for 1.5h. It's OK.

Step5:Prepare the chilli for cutting. As dip material.

Step6:Pour in some black soy sauce. Dip it. I use this brand. Not bad. Tiger sign. In this way, the ribs are dipped in black soy sauce and eaten with chili. It's delicious.

Step7:Take out the chicken bone after cooking for 1 hour. Put white pepper in the pot. Put a lot of it. It needs to have a strong taste of pepper. I put about 10g.