肉骨茶的秘诀

肉骨最好的部位是尾龙骨:

这龙骨排长长, 附带腩肉含油脂, 肉软脂香。肉很白很美。

(最差的是猪排 pork ribs : 肉瘦, 色泽黑, 吃起来肉纤维多。)

香料: 蒜粒 (8x), 胡椒粒, 桂皮

煮法:
◇ 煮10+分钟, 熄火。继续用热汤汁泡熟。
◇ 如果开大火一直煮滾, 肉会变干, 硬, 老。

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