Because of coolies and manual labor, in order to maintain physical strength and adapt to the needs of tropical climate, they improved the way of drinking tea in southern Fujian and Chaoshan areas, and added local spices to make bak Kut teh tea bags. Before going out in the morning, they stew ribs with white rice or oil rice to increase their physical strength. At first, bak Kut teh belonged to the poor family, so there were bones, internal organs and some minced meat in the soup.
At first, the word "don't eat bak Kut teh" was called "eat bak Kut teh". After World War II, some people used it to do business, adding Chinese medicine formula to Baku-Gucha, which was very popular with diners. Actually, it's a medicinal soup, so it's called bak Kut teh because the medicine doesn't taste good. In fact, it has no tea or tea ingredients, and many people often make tea when eating it to relieve the fat of the soup, so it is called bak Kut teh.
Now, Baku-Gucha has developed from the food of the poor in those days to one of the famous foods loved by the rich and the poor, men, women and children. It can be seen everywhere in Singapore and Malaysia. Every chef and every shop has its own unique formula. Most people in Singapore are called Hainan School, while those in Malaysia are called Fujian School. Hainan sends heavy pepper flavor, and Fujian sends heavy medicinal materials.
Malaysia is famous for Klang Bak Ku, while Singapore is famous for Songfa Bak Ku. Friends in Singapore said that Songfa Bak Ku Teh is actually very famous among tourists, and real locals like to go to Chinatown to taste different flavors of Bak Ku Teh.
Bakucha is usually eaten with rice or fried dough sticks dipped in soup. Generally, local people like a plate of soy sauce with red pepper rings. Baku-gu-cha was originally eaten as breakfast, and later became a midnight snack. It's three meals a day, and you can eat it at any time.
Baku bone tea formula: 1000g spareribs 4000g water 40g soy sauce 25g soy sauce 2g sugar fritters pepper.
1.6g Cinnamomum cassia 2g octagonal 5g Angelica dahurica 6g Dangshen 5g Angelica sinensis 5g Lycium barbarum 4g Chuanxiong 5g Eucommia ulmoides 8g Yam 3g Black pepper 3g Millet pepper 6g Astragalus 5g Glycyrrhiza uralensis.
Production method:
1, pork chop cut into 5-6 cm segments, blanched and washed.
2. Wrap all spices in a spice bag with gauze, or use a tea bag to cut the millet pepper in half.
3, put water in the pot, add ribs and seasoning packets, add soy sauce, soy sauce and sugar, and boil.
4. Turn to low heat and simmer for one and a half hours until the ribs shake and the meat can separate or fall off from the bones.
5, check the seasoning, you can add soy sauce or salt.
6. Serve with diced fritters and Chili sauce, and serve with white rice.
Tips:
1, spices must be weighed accurately. A scale of 0. 1 is recommended.
2, millet pepper, pepper and sugar can be adjusted according to your own taste.
In order to keep the soup clear, it is best to boil it before stewing it.
4. It tastes better with Hainan chicken rice.
5, you can try to make it with meat bones and internal organs.
6. Mushrooms, Flammulina velutipes or yuba can be added.
7, the taste of mushrooms should not overshadow the medicinal materials.
8. Flammulina velutipes is cooked half-cooked or slightly hot, and the teeth are not plugged.
Author: Peter Yang Xiong
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