Kee Hiong Bah kut Teh 奇香-肉骨茶(包) 70 grams

煮法 - 
1. 先将2800毫升清水大火煮沸

2. 加入6至8粒黑蒜头，2包奇香肉骨茶（生抽），1又1/2到2公升肉类，用大火煮至沸腾至15分钟

3. 然后转至中火煮约1小时，加入适量盐和味精调味，再煮约10分钟，即可趁热食用

Cooking method -1. First boil 2800 ml of water.2. Add 6 to 8 black garlic, 2 packets of fragrant Bak Kut Teh (raw soy), 1 1/2 to 2 liters of meat, boil over high heat until boiling for 15 minutes.3. Then turn to medium heat and cook for about 1 hour. Add the appropriate amount of salt and MSG to taste and cook for about 10 minutes.

当归，玉竹，桂皮，枸杞，党参，甘草，西洋参
Angelica, Polygonatum, Cinnamon, Poria, Codonopsis, Licorice, American Ginseng