Title: Bat Kut Teh Soup
Categories: Cantonese, Soups
Yield: 1 Batch
400 g Pork ribs
300 g Pork meat from knuckles
300 g Pig intestine
6 Chinese mushrooms
6 Puffy fried tofu
Lettuce; for garnish)
12 Bowls Water
MMMMM-------------------------SEASONING------------------------------
4 tb Light soy sauce
15 g Rock sugar
2 ts Salt
MMMMM---------------------------SPICES--------------------------------
4 Star anise
1/4 Dried tangerine peel
8 g Yuzhu
4 g Licorice
4 g Huangqi
2 g Ginseng beard
1 tb Peppercorn
2 Sugar cane pieces; (12 cm)
4 cl Garlic
3 g Chuanxiong
15 g Angelica root
2 Cinnamon sticks; (7 g)
Rinse spare ribs and knuckles separately. Remove oil of intestine.
Insert 1 piece of garlic into the pig's intestine and pull the garlic
through the intestine to clean it. Remove garlic and rinse intestine.
Insert 1 piece of pig's intestine into another intestine to form 2-3
layers. Tie up both ends. Scald it in boiling water. Remove and rinse
thoroughly.
Scald spare ribs and knuckles in boiling water separately. Rinse.
Soak mushrooms until soft. Remove hard stems, clean and drain.
Rinse bean curd puff and lettuce. Cut bean curd puff into halves.
Rinse sugar cane and split it into 4 pieces.
Rinse big garlic with skin, cut into halves horizontally.
Rinse all spices (except sugar cane and garlic), then place into a
cloth bag and tie properly.
Pour 12 bowls of water into a pot, bring to boil over high heat, add
in all spices, cook over heat until boiling, reduce to medium-low
heat to cook for 1-1/2 hours.
Add in all ingredients (except lettuce) and seasoning (except salt),
continue to cook for another 1-1/2 hours. Stir in salt.
Remove all ingredients. Cut knuckles into thick pieces, cut pig's
intestines into lengths, put all the ingredients into big bowls, pour
in some soup to maintain moisture of ingredients.
Cook lettuce in boiling soup before serving.
Recipe by Tonic Soups for Vitality by Choong Su Yin,
: Seashore Publishing Co, Hong Kong, 2010
