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Pao Xiang Claypot Bah Kut Teh [50g]

Pao Xiang Claypot Bah Kut Teh [50g] - Bansan Penang

Pao Xiang Claypot Bah Kut Teh [50g]

Regular price RM9.80
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Delivery between Jul 29 - Aug 04
Features
Essence of herbal soup, 1st International Franchise Business (klang bak kut teh), No preservative & colouring, Vegetarian
  
Product Marketing
Pao Xiang Bak Kut Teh string tied meat of cooking herbs, take care of your health
Claypot Bah Kut Teh
Serving per packet : 400g, serving size : 100g
  
Ingredients
Angelicae Sinensis, Polygonatum Odoratum, Cinnamomum Aromaticum, Lycii Fructus, White Pepper (Lada Putih), Codonopsis Pilosulae, Glycyrrhiza Uralensis, Ligustici Wallichii


Nutritional Information
Ave. Quantity Per 100g Ave. Quantity Per 400g
Energy 77kcal 308kcal
Protein 6g 24g
Fat 5g 20g
Carbohydrates 2g 8g
Reference intake of an average adult (8400kJ/2000kcal)
  

Product Information

Origin
Made in Malaysia
  

Preparation and Storage

Preparation and Usage
Preparation
A packet of Pao Xiang Bak Kut Teh mixture
1 kg of pork knuckle (Chicken meat, beef or other meat) Cut into pieces and put in according to sizes
4.5litre of water
2 whole garlic
1 soup spoon of black caramel sauce
Half spoon of Chinese Hua Diao wine
Salt according to taste

Cooking Method
1. Cut knuckle meat into 7-9 pieces
2. Clean meat, add water, use big flame to cook for 15 minutes
3. Take out the meat, clean pot, put meat into pot, put in Pao Xiang Bak Kut Teh spices mixture (1), garlic (2), black caramel sauce (1) soup spoon, Hua Diao Wine 1/2 soup spoon, salt according to taste, hot water 4.5litres.
4. Use big flame to cook for 15 minutes, switch to slow flame for 45 minutes, then use back big flame to cook for 10 minutes.
5. And now, a tasty and ancient style Pao Xiang Bak Kut Teh is ready for serving
  
Storage
Store in a cool, dry place.