快速简单版本的干肉骨茶, 真的很好吃！Dry Bak Kut Teh

肉骨茶是一道特别受欢迎的马来西亚菜肴，它的煮法就是把猪肉（排骨和五花肉）熬在香浓的药材汤里享用。至于干版的肉骨茶，我们把这些香浓的酱汁和汤汁焖到收汁，让所有的味道吸收到肉中，吃起来多汁又软嫩。浓稠的酱汁配饭也非常美味。它的煮法非常简单，大家不妨试试！

Bak Kut Teh is a popular Malaysian dish containing pork meat (ribs and belly meat) simmered in a special herbal broth. For the dry version, all the flavour of the sauce and broth is simmered and absorbed into the meat, making the pork belly extra juicy and delicious. The thicken sauce is also rich and flavourful which goes very well with rice. It is surprisingly so easy to make. Go on and try it!

#bakkutteh #drybakkutteh #肉骨茶 #klang #malaysianflavours #malaysia #pork #porkbelly #干肉骨茶 #五花肉 #排骨 #排骨汤 #药材

材料 ingredients

500g 三层肉 500g pork belly
1包肉骨茶汤包1 pack of bak kut teh soup packet
4粒蒜头切片4 clove garlic sliced
3条干辣椒 （浸泡）3 dried chili （soaked)
一把鱿鱼丝 handful of dried shredded squid
5条羊角豆5 ladies finger
1茶匙蚝油1 tsp oyster sauce
1茶匙黑酱油1 tsp dark soy sauce
1茶匙酱油1 tsp soy sauce
少许胡椒粉 Dash of pepper
1/4茶匙糖 1/4 tsp sugar
1汤匙绍兴酒 1 tbsp cooking wine