What ingredients are better for bak Kut teh?

Baku bone tea. 300g of raw ribs, 30g of meat and bone tea seasoning package, 30g of ginger and garlic, 5g of medlar, 5g of dangshen and angelica, 20g of prepared rehmannia root, 20g of yuba and 30g of quail eggs.

The seasoning is very fresh (or soy sauce and tortoise shell), salted chicken powder and white pepper.

Wash the raw materials for making ribs, and cut the ribs into pieces and blanch them. Fry yuba at high temperature until garlic is soaked in clear water, drain, slice ginger and cut onion. Boil the ribs with water and add them. Roast bone tea seasoning bag for 5 minutes, add spices, stew onion, ginger and garlic for 2 hours, then season, and put yuba safety belt during production. Keep up with fried dough sticks. Sprinkle with chopped green onion and ginger juice.