Kee Hiong Klang Soup Spices Bak Kut Teh 奇香肉骨茶 70g (35g x 2)

Cooking Method:         

1. Pour in 2800ml of water and wait till fully boiled.                                         
2. Add in 6-8 pieces of black garlic, 2 packets of Kee Hiong Bak Kut Teh herb pack (Do not open the herb pack), little bit of salt, 2 table spoons of Soy Sauce, 2 Table Spoons of Light Soy Sauce, 1 1/2 to 2 kg meat and boil under high temperature for 15 minutes.                                           
3. Continue boiling for another 1 hour under medium temperature, add in some salt to your own preference, and cook another 10 minutes until meat is tender.

Weight: 70g

Ingredients: Angelicae Sinensis, Polygonatum Odoratum, Cinnamomun Aromaticum, Lycii Fruetus, Piper Nigrum, Codonopsis Pilousulae, Glycyrrhiae Preparata, Ligudtici Wallichii, American Ginseng

Country of Origin: Malaysia

Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.