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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak dried shiitake mushrooms in water 2 hours in advance, cut off mushroom stems and set aside.
Watch out
Dried mushrooms must be fully rehydrated
otherwise, the center will remain hard during cooking, ruining the texture
Wash hands and utensils thoroughly after handling raw spare ribs to prevent cross-contamination.
Prepare a pot of cold water, add 800g spare ribs, 1 large bone, 30g scallion, 30g ginger, and 30ml white rice wine, simmer over medium heat until boiling and all blood and scum are released, then remove ribs and large bone and rinse with clean water.
local_fire_departmentMedium heatWatch out
Ribs must be added in cold water
otherwise, hot water will cause meat proteins to contract instantly, trapping blood inside
Put 3g fennel seeds, 3g black pepper, 10g cinnamon, 3 pieces star anise, 3g cloves, and 3g white pepper into a spice bag; put 20g Solomon's Seal, 3 sticks liquorice root, 10g Polygonum multiflorum, 15g Radix Rehmanniae, 15g Codonopsis pilosula, 15g angelica root, and 6g Sichuan lovage rhizome into a herb bag.
Watch out
Spices and herbs must be bagged and tied securely
otherwise, loose spices will ruin the soup texture
Watch out for steam burns when moving the boiling glass pot or opening the lid; always use heat-resistant gloves.
Pour 1800ml water into a glass pot, add tangerine peel, bring to a boil; once boiling, add 3 bulbs garlic, spice bag, herb bag, 1 black date, 2 red dates, rinsed spare ribs, large bone, and 5 shiitake mushrooms, cover lid, and simmer over medium heat for 90 minutes.
local_fire_departmentMedium heatWatch out
Tangerine peel must go in cold water
otherwise, hot water traps its aroma and releases a bitter taste
After 90 minutes open lid, remove large bone and two soup bags, add 2 tbsp light soy sauce and 2 tbsp oyster sauce to season and mix well, taste to adjust, and the Bak Kut Teh soup base is ready.
local_fire_departmentMedium heatWatch out
Herbs and spice bags must be removed before seasoning
otherwise, prolonged boiling will make the soup overly bitter
Claypots conduct heat extremely fast and retain it long; do not touch the pot body barehanded when moving or eating to avoid severe burns.
In a claypot, arrange bean curd skin, 100g enoki mushrooms, 100g lettuce, cooked shiitake mushrooms, and spare ribs, ladle the prepared Bak Kut Teh soup over, heat until boiling, then sprinkle 10g goji berries on top to complete the soup version.
local_fire_departmentMedium heatWatch out
Goji berries must be added last after the soup boils
adding them too early will destroy nutrients and make them mushy
Add 15ml oil into a claypot, heat it up, add 50g shredded cuttlefish and stir-fry until golden and crispy, then remove and set aside.
local_fire_departmentMedium heatWatch out
Shredded cuttlefish absorbs oil quickly and burns fast
stir constantly after adding, otherwise it will char and turn bitter
In the same claypot, add 10 soaked dried chilies and 2-3 cloves garlic, stir-fry until the garlic turns golden.
local_fire_departmentMedium heatWatch out
Wet dried chilies will cause oil splatter, and excessive heat will instantly char them black.
Prepare sauce in a bowl: add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp oyster sauce, 3g white pepper powder, and 5g sugar and mix; pour sauce, half bowl of Bak Kut Teh soup, and the remaining spare ribs into the claypot, simmer over medium heat until sauce reduces and thickens.
local_fire_departmentMedium heatWatch out
The sauce is high in sugar
stir the ribs frequently while reducing, otherwise it will easily stick to the bottom and burn
When the sauce is thick and reduced, add 100g okra and the fried shredded cuttlefish, toss and mix well so the ribs and ingredients are fully coated in the rich sauce, completing the dry Bak Kut Teh.
local_fire_departmentMedium heatWatch out
Okra should not be cooked too long after adding
otherwise, it will become too mushy and lose its crispness
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