配料

汤用材料：

• 800g – 1kg pork ribs (preferably meaty, short ribs or spare ribs)

• 2 bulbs garlic, whole (lightly smashed, skin on)

• 1.5 – 2 litres water

• 1 tablespoon white peppercorns

• 1 tablespoon black peppercorns (optional, for a deeper peppery tone)

• 1–2 teaspoons salt (to taste)

• 1 tablespoon soy sauce (light)

• ½ tablespoon dark soy sauce (optional, for slight color)

• Optional: 2 dried shiitake mushrooms or 1 small piece dried cuttlefish (adds umami)

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Optional Add-ins (towards the end):

• Fried beancurd sticks (tau kee), soaked until soft

• Beancurd puff (tau pok), halved

• Sliced button mushrooms or enoki mushrooms

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Garnish / Sides:

• Chopped fresh coriander or spring onions

• You tiao (fried dough sticks)

• White rice or mee sua noodles

• Sliced red chili in soy sauce (for dipping)

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Instructions

1. Blanch the Ribs

• Bring a pot of water to boil. Add pork ribs and boil for 5 minutes.

• Drain and rinse the ribs under running water to remove scum.

• Set aside. This step ensures a clear soup.

2. Prepare the Broth

• In a clean pot, add 1.5–2L water, pork ribs, whole garlic bulbs, and peppercorns.

• Bring to a boil, then reduce to low heat and simmer gently for 1.5 to 2 hours until ribs are tender and soup is flavorful.

3. Season and Add Extras

• Season with salt, soy sauce, and optional dark soy sauce.

• Add beancurd sticks, mushrooms, or tau pok 10–15 minutes before serving, if using.

4. Serve Hot

• Ladle soup and ribs into bowls. Garnish with coriander or spring onions.

• Serve with hot rice and a side of you tiao for dipping.

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Tips:

• For a stronger peppery punch, toast the peppercorns slightly before adding to the pot.

• Adjust pepper levels to taste—add crushed pepper only at the end if you want more heat.

• You can freeze extra broth as a base for noodle soups or steamboat.