Soak the Dried shiitake mushrooms and the Dried bean curd sticks (fu zhu) in warm water for 20–30 minutes until softened; reserve the mushroom soaking liquid and drain the bean curd sticks. If using, soak a bit of Dried Tangerine Peel (chen pi) with them to mellow its bitterness.
Trim and cut the Pork spare ribs into serving pieces. Bring a large pot of Water to a rolling boil and blanch the ribs 3–5 minutes to remove impurities, then drain and rinse the ribs under running water.
Make an herb sachet by placing Star anise, a Cinnamon stick (cassia), a few Cloves, a pinch of Fennel seeds, some White peppercorns, a short piece of Licorice root (gan cao), Dried Angelica Root (dang gui), Codonopsis Root (dang shen) and Solomon's Seal Rhizome (yu zhu / yuk chuk) into cheesecloth and tying it securely.
In a clean large pot combine the blanched ribs, the herb sachet, several crushed cloves of Garlic and enough water to cover the ribs; bring to a boil, then reduce heat to a gentle simmer and partially cover. Cook for 1½–2 hours until the ribs are tender and the broth is flavorful.
About 30 minutes before the end of cooking add the rehydrated Dried shiitake mushrooms, the reserved mushroom soaking liquid (pour slowly to avoid sediment), Tofu puffs (fried bean curd puffs) and the softened Dried bean curd sticks (fu zhu) so they can absorb the broth.
Season the soup with Light soy sauce, a splash of Dark soy sauce for color, a piece of Rock sugar to balance the flavors, and a pinch of Salt; taste and adjust, adding a little freshly crushed White peppercorns if you like extra warmth.
Stir in a handful of Goji Berries (kei chi) in the last 5 minutes of cooking to soften them and add a mild sweetness.
Ladle the Bak Kut Teh into bowls and garnish with sliced Scallions, chopped Fresh cilantro and thinly sliced Red chilies for brightness and heat.
Serve immediately with steamed Jasmine rice and warm You tiao (Chinese crullers) on the side for dipping into the rich, aromatic broth.
