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烹调用料
- 一包＂老手秘方肉骨茶＂
- 二公斤肉（猪，鸡，羊，牛肉或素料），切块
- 四至五粒蒜头（素食可免）
- 酱青
烹调方法
- 洗好蒜头，保持粒状。
- 锅加水六碗煮沸。
- 加入蒜头及一包＂老手秘方肉骨茶＂别拆布袋
- 慢火煮至香味溢出十至二十分钟。
- 将肉类加入，加肉时水必沸。
- 添水淹过肉块。
- 加酱青及调味。
- 慢火加盖煮至肉软，即可上桌。
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Preparation
- One sachet of "Old Grand Bah Kuet Teh" herbs
- About 2 Kg of pork or chicken or beef or any kinds of meat
- 4 to 5 bulbs of garlic
- white soya sauce
Cooking Instruction
- Wash the garlic (leave the garlic in whole).
- Put 6 bowls of water to pot and bring to boil.
- Add in the garlic and 1 sachet (do not open) of "Old Grand Bah Kuet Teh".
- Boil for 10 to 20 minutes.
- Add meat when water is boiling.
- Add water to cover the meat.
- Add in soya source for taste.
- Simmer until the meat is cooked.
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