| 素骨茶 | | | | | | | Bak Kut Teh | | | | | |
| 材料 | | | | | | | Ingredients: | | | | | |
A. 包裝素骨茶
| 2包 | 當歸 | 10克 | 當參 | 20克 | | A. Packet Vegetarian Bak Kut Teh | 2 pck | Angelica Senensis | 10g | Coponosis Tang Shen | 20g |
| 水 | 20飯碗 | | | | | | Water | 20 bowls | | | | |
B. 燉之寶
| 200克 | 冬菇 | 100克 | 蘑菇 | 半罐 | | B. Dun Zhi Bao | 200g | Mushroom | 100g | Button Mushroom | ½ can |
| 腐竹支 | 100克 | 炸筋 | 200克 | 豆腐卜 | 100克 | | Bean Curd Stick
| 100g | Fried Gluten | 200g | Tao Foo Pok | 100g |
| 豆乾 | 4塊 | | | | | | Bean Curd | 4 pcs | | | | |
| | | | | | | | | | | | |
| 調味料 | | | | | | | Seasonings: | | | | | |
生抽
| 6至8大匙 | 味精 | 2茶匙（隨喜） | 黑醬油 | 2茶匙 | | Soy Sauce
| 6 - 8 tbsp | MSG (optional) | 2 tsp | Black Soy Sauce | 2 tsp |
| 鹽 | 1.5茶匙 | 糖 | 2茶匙 | | | | Salt | 1 1/2 tsp | Sugar | 2 tsp | | |
| 做法 | | Method: | |
| 1. 冬菇以水浸软，揸乾水分，以1茶匙糖，1茶匙生粉，及1/2大匙油醃30分鐘，備用。 | | 1. Soak mushroom, squeeze dry and marinate with 1 tsp sugar, 1 tsp starch and ½ tbsp oil for 30 minutes. | |
| 2. 將所有材料（A）用20飯碗水慢火煲1個鐘頭後，加入材料（B）與調味料再煲2個鐘頭左右即成。 | | 2. Boil water, add ingredient (A) and simmer for 1 hour. Add ingredients (B) and seasonings. Continue to simmer for another 2 hours. Serve. | |
