【来源】《太平惠民和剂局方》卷十。
备注： 1） 煮锅热水将猪骨和排骨氽烫以去除血水和杂质。 2） 如果不喜欢辛辣的胡椒汤，可将汤料袋先捞上来，避免煮成太浓厚口味的肉骨茶汤。
Note: 1) Blanch the pork ribs and bones in a pot of boiling water to remove the scum. 2) The pepperish taste can be controlled by removing the bag of pepper once the taste is enough for your liking.
那是一锅加了调味的胡椒和发臭的油的咸清水汤。
It consisted of a soup of salted water, seasoned with pepper and rancid oil.
汤里的胡椒肯定下多了！
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