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Pork-rib Tea


Pork-rib Tea
1 pound pork ribs cut into two-inch lengths
2 boneless pork chops, fat trimmed and discarded
10 garlic cloves, peeled and lightly smashed
6 whole star anise
2 two-inch pieces of stick cinnamon
1/2 cup thin soy sauce
1/2 cup mushroom soy sauce
2 Tablespoons crushed Chinese brown slab sugar
1/2 teaspoon ground white pepper
1 teaspoon black peppercorns
1 red chili pepper, seeds removed and discarded
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 Tablespoon green tea leaves
1 Tablespoon black tea leaves
1. Put pork ribs and pork chops in twelve cups cold water. Add star anise, cinnamon, both soy sauces, sugar, white and black pepper and the chili pepper, coriander and fennel seeds, and the green and black tea leaves and bring to just below the boil. Then reduce heat and simmer all of these covered for three hours.
2. Remove meat and discard bones and fat and tear meat into shreds, and remove all solid matter and discard that, as well; and bring the pork-rib tea to the boil.
3. Put two or three tablespoons of meat into each person’s soup bowl, and then add liquid and serve.

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