1. To a pot of boiling water add big bones and blanch for 10-15 seconds until the exterior just turns pale. They may continue to ooze some blood but that is normal.

2. Drain and set aside.

3. Repeat the blanching process for prime ribs. Discard blanching water.

  4. Rinse all the herbs and crush peppercorn.   5. Place the herb and spice mixture into a muslin bag if using.   6. To a large pot, add 6-8 bowls of water. Bring to a fast boil and add the herbs and spices except for wolfberries. As it come to a boil again and then lower to medium low flame and let it simmer for 10 minutes with lid on. This is to allow the flavours of the herbs to infuse into the water.   7. Add pork bones, pork ribs and garlic. Bring to a boil again before lower to medium low flame and continue to simmer with lid on for 30 minutes. Add more boiling water if necessary.   8. Periodically use a ladle or small wired sieve/tea strainer to remove any scum or blood clots on the surface of the soup. This helps to keep the soup clear.   9. After 30 minutes, add Chinese mushroom and pork stomach. Season the stock with salt, soya sauce and rock sugar.   10. Adjust taste and colour with amount of dark soya sauce used. Let the pot simmer with lid on for another 20-30 minutes or more till the meat done.
11. During the last 10 minutes of cooking, ladle some soup into another small pot to cook beancurd puff. Add wolfberries at this point (I forget to add!).
12. Serve Bak Kut Teh with chunks of you tiao, chopped chilli and dark soya sauce dip, and cooked rice