Bakuteh (Chinese Herbal Soup) 肉骨茶

Bakuteh (Chinese Herbal Soup) 肉骨茶 by Weiling Lau:

Ingredients:
1 Pack Claypot 'Kau' Bakuteh

1 Kg baby back rib

1 can of canned mushroom

50g dry bean curd

A few pieces of fresh lettuce

2 liter of water

2 tbsp of oyster sauce

2 tbsp of  dark soy sauce 

1 teaspoon of salt and pepper  

1-2 pieces of rock sugar

2 pots of water for scalding purpose 

Steps: 

1. Boil 1 pot of water to scald the baby back rib. 
2. Boil another pot of water to scald the dry bean curd. Drain off the water and set aside. 
3. Open the canned mushroom and drain off the water, set aside.
4. Bring 2 liter of water to boil. 
5. Add in the Bak kut Teh mix and continue to boil for 10 minutes.
6. 10 minutes later, add the baby back rib, dry bean curd and mushroom into the pot, and continue to simmer for 1 1/2 hour at low heat. 
7. 1 1/2 hr later, season the soup with oyster sauce, dark soya sauce, salt, pepper and rock sugar. 
8. When the bak kut teh is ready, add the fresh lettuce at the bottom of a bowl and pour the bak kut teh in and it is ready to serve.