成份：
当归，玉竹，桂皮，枸杞，胡椒，党参甘草川芎西洋参
煮法：
1）先将2800毫升清水大火煮沸。
2）加入6至8粒黑蒜头，两包“奇香肉骨茶”（请勿拆开砂袋），加入少许盐（请勿太咸）。2汤匙黑酱油（晒油），2汤匙酱油（生抽），1½ 到2公升肉类，用大火煮沸至15分钟。
3）然后转至中火煮约1小时，加入适量盐和味精调味，再煮约10分钟，即可趁热食用。
Ingredients :
Angelicae Sinensis, Polygonatum Odoratum, Cinnamomum Aromaticum, Lycii Fructus, Piper Nigrum, Codonopsis Pilousulae, Glycyrrhiae Preparata, Ligustici Wallichii, American Ginseng.
Cooking Instruction :
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 Bah 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, 1½ to 2kg meat and boil under high temperature for 15 min.
3）Continue boiling for another 1 hour under medium temperature, add in some salt to your own preference, and cook another 10 min until meat is tender.
