盛记肉骨茶包

成份：

Red dates, Cinnamon, Tangerine Peel, Star Anise, Licorice, Chuan Xiong, Angelica, etc

烹调方法

1. Pour 2.5L water into a pot, add Seng Kee herbs with 2 bulbs of black garlic, 2 tsp salt, 2 tbsp light soy sauce, 1 tbsp black soy sauce and 10g sugar to season the soup.
2. Simmer over low heat for 30 minutes.
3. Add 1kg meat of your choice*, simmer over medium heat for about 45 minutes. Serve hot.

*Note: pork,  chicken or mock meat (for vegetarian).

Serves 4 – 6 pax                                   Shelf life:1 year keep refrigerated

50 years culinary heritage, packed by One-Two-Boost individual with special needs.