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Pork Rib Soup | 肉骨茶

With an ever so slightly medicinal taste, the broth is infused with spices such as cinnamon and star anise. Loaded with pork ribs, dried shiitake mushrooms, tofu puffs, and garlic, this soup fills the kitchen with evocative scents.

Servings: 4 pax
Prep Time:
Cook Time:

Difficulty Level:

Ingredients | 原料:

1kg of Pork soft bones | 豬軟骨 1公斤
2 Garlics | 蒜頭 2個
2 packs of Enoki mushroom | 金針菇 2包
6 pieces of dried Shiitake mushrooms | 冬菇6顆
30g of dried Solomon's seal | 玉竹片 30克
10g of Dong Quai | 當歸 10克
2 packs of Bak Kut Teh spices | 肉骨茶湯料包 2包
50ml of rice wine | 白米酒 50毫升
3 tbsp of soy sauce | 醬油 3大勺
1.5 liters of water | 水1.5公升
50g of rock sugar | 冰糖 50克

Side Ingredients | 小菜:

3 pieces of fritters | 豬油條 3條
1 pack of bean curd sheet | 腐竹 1包
1 pack of dried bean curd | 豆腐卜 1包
lettuce | 油麥 3朵


1. Rinse off the excess water of boiled pork soft bones.
2. Put garlic, enoki mushroom, dried shiitake mushrooms. Solomon's seal, Dong Quai, Bak Kut Teh spices packs, soy sauce, rock sugar and water into the pressure cooker.
3. Cover the lid by aligning both triangles on lid and bottom handle and lock it. Cook on maximum heat until the pressure indicator goes up to third level.

**Maximum level for most of the induction and electric cooktops is 2000 Watt, Medium level at 1000 Watt and Minimum heat at 500 Watt or lower.

**For gas stoves, Maximum heat is the widest flame under the bottom of pressure cooker/ pan without flaming the sides.

4. Turn heat to minimum and cook for another 20 minutes, switch off/remove from heat.
5. Wait until the pressure indicator is fully dropped before opening the lid.
6. Pour rice wine right after.
7. For better taste and texture, add in the side ingredients while it's still hot.


1. 把川燙好的豬軟骨瀝乾備用。
2. 把蒜頭,金針菇,冬菇,玉竹片,當歸,肉骨茶湯料包,醬油,冰糖和水放置氣壓鍋內。
3. 蓋上鍋蓋,轉至火鍋模式並以2000大火煮至壓力指示上升至第三階段。
4. 把火轉至500小火煮約20分鐘即可關火。
5. 指示下降至氣壓鍋完全泄壓即可打開鍋蓋。
6. 打開鍋蓋加入白米酒調味即可品嚐。
7. 起鍋前把小菜一同加進去以增添起風味。


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