Sarawak White Pepper Soup
砂拉越白胡椒肉骨茶
Golden Deer Sarawak white pepper soup base herbal soup is made from a variety of Chinese herbal and finely ground Sarawak white pepper. With a distinctive pepper fragrant, rich and winy, sight hot flavor. Best serve with meat, ribs or use as hotpot soup base.
金鹿牌白胡椒肉骨茶，以多种中药材和砂拉越白胡椒制成，细致研磨，完整保留住白胡椒的香味和辛辣。 有着砂拉越白胡椒特有的清香又没有药味，大人小孩都爱这一味。适合烹煮肉骨，也可用赖煮猪肚，鸡肉，牛肉，羊肉，还可以煮素汤和汤面等或做火锅汤底。
Ingredients/Bahan-bahan/成分
White Pepper, Astragalus, Polygonatum, Flammulina Velutipes Powder (FVP) and others secret recipe.
白胡椒、北芪、玉竹、金针菇粉(FVP)及其他独特配方。
Method of cooking
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Add 2 packets of “Jin Lu Brand” Sarawak White Pepper Soup into 2 liters of boiling water, boil for 30 minutes with high heat.
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Add 2 bits of garlic bulbs with skin and 600gm of meat or ribs, simmer for approximately 30 minutes with low heat.
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When meat is tender, add 2 tablespoons of soy sauce, oyster sauce, finally add salt and seasoning powder to taste, serve hot.
Cara-cara memasak
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Masukkan 2 bungkus ramuan dari “Jin Lu Brand” Sarawak Sup Lada Putih ke dalam 2 liter air didih, didih dengan api yang kuat selama 30 minit.
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Kemudian tambah 2 labu bawang putih dengan kulit dan 600gm daging atau daging rusuk, terus didihkanya dengan api sederhana selama lebih kurang 30 minit.
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Apabila daging menjadi lembut, tambah 2 sudu besar kicap cair, dan sos tiram, garam dan perasa untuk secukup rasa, hidangkan semasa panas.
烹调方法
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将2公升水煮开后，加入2小包“金路牌”砂拉越白胡椒骨茶汤包，用大火煲30分钟。
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加入2颗连皮蒜头及600克肉骨用小火煮约30分钟左右。
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将肉骨煮至软后，再加入酱青及耗油各2汤匙。适量盐巴及味精调味即可食用。