Bak Kut Teh (Pork Ribs Tea) with Detailed Herb Guide

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1. 1Step 1: Bring water in a large pot to a boil.
2. 2Step 2: Place all bak kut teh herbs, except for spice sachet, Solomon's seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.
3. 3Step 3: When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.
4. 4Step 4: Heat vegetable oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.
5. 5Step 5: Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.
6. 6Step 6: Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.
7. 7Step 7: Discard muslin filter bag and spice sachet.
8. 8Step 8: Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.