Pao Xiang Bah Kut Teh String Tied Meat
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Pao Xiang Bak Kut Teh

RM 8.00
Sales price without tax: RM 8.00
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  • Preparation

    1. 1 Packet of Pao Xiang Bak Kut Teh mix
    2. 1kg pork leg or meat (chicken, mutton or other) cut to preferred size
    3. 4.5 liter water
    4. 2 whole garlic
    5. 1 table spoon dark soy sauce
    6. Half table sppon chinese wine
    7. Salt according to taste

    Cooking Method

    1. The leg cut into 7-9 pieces of meat, used the thin line bundle.
    2. Wash the meat, add water, cook 15 minutes with big volume of fire.
    3. Put the meat to a clean pot, add Pao Xiang Bak Kut Teh spices(1), onion (2), dark soy sauce (1) tablespoon, Hua Diao wine (half) tablespoons, salt amount, hot water (4.5) liters.
    4. Cook 15 minutes big volumn of fire, after use small volume of fire to cook, last 10 minutes again cook with big volume of fire.
    5. And complete a “PAO XIANG specialty Bak Kut Teh are also the old days of ESSENCE OF HERBAL SOUP”

    Ingredients

    • Angelica Root
    • Momordica Fruit
    • Polygonatum
    • Licorice Root
    • Astragalus Root
    • Rock Candy
    • Cloves
    • Star Anise
    • Cinnamon Bark (Pieces)
    • Szechuan Lovage
    • Rhizome
    • Red Panax Ginseng Rootler (Steeping)
    • Rehmannia Root (Prepared)