用料

【焯水：】

羊腩

600克

胡蘿卜

大的1根

馬蹄（荸薺）

2個

甘蔗段

1段

【燉煮：】

5片

桂皮

1塊

八角

2個

香葉

2片

干陳皮

1大片

玫瑰腐乳

3塊

腐竹（枝竹）

2大片

冬筍

1個

冬菇（香菇）

5個

甘蔗水（竹蔗水）

200ml

【蘸料：】

白腐乳

1塊

新鮮檸檬葉

2片

廣式古法竹蔗羊腩煲的做法

1. 羊肉切塊后沖洗干凈。胡蘿卜切滾刀塊。馬蹄去皮。甘蔗切細條。腐竹泡溫水10-15分鐘直到軟身，瀝干水分。

1. 胡蘿卜、馬蹄、甘蔗段、羊肉一起，放入冷水，水量淹沒過食材即可，大火煮20分鐘。
   放這些材料和羊肉一起焯水能比較有效去除羊肉的血水和騷味，我這里買不到新鮮甘蔗，用的是罐裝的竹蔗水，個人也比較喜歡羊肉味。不喜歡羊肉臊味的廚友推薦用這個方法來去味。

1. 水沸后慢慢就看到了浮沫。焯水是不蓋鍋蓋的，蓋鍋蓋會讓食材太快融化或煮爛，把后面燉煮時需要的咸甜味在焯水的時候就都煮出來了。

1. 放涼水或冰水里完全沖洗干凈，瀝干水分，放入煲鍋或鑄鐵鍋內。

1. 再放入香辛料（姜片、桂皮、八角、香葉、陳皮）。

1. 加入冷水，蓋鍋蓋，開大火煮沸，轉到中火煮15分鐘。再放入切塊的冬筍、冬菇、腐竹，蓋鍋蓋轉小火繼續煲15分鐘。

1. 放入玫瑰腐乳。蓋鍋蓋，小火燉2小時。

1. 最后開蓋子倒入200ml甘蔗水，煮2-3分鐘即可。
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1. 整個羊腩煲里是沒有放鹽的，只放了腐乳和甘蔗水調味，非常鮮美清甜，也沒有羊騷味。湯可以略加鹽直接喝，羊肉和其他食材可以蘸白腐乳和檸檬葉，沒有檸檬葉放香菜也是可以的。

1. 把鍋放在打邊爐上，咕嚕咕嚕，一整頓飯慢慢吃，還可以涮些大白菜，超級美味哦！( ′▽｀)這是一款絕對不容錯過的家庭秋冬料理。