灶臺上的白霧裹著肉香鉆進鼻腔，鍋里咕嘟冒泡的湯汁泛著金光——這碗清燉羊肉，藏著內蒙古牧人最驕傲的味覺密碼。今天咱不整花哨的，就實打實教你用最簡單的手法，燉出連蒙古族老阿媽都點頭的鮮嫩羊肉！

選肉是門學問，骨頭才是靈魂

別嫌麻煩，直奔菜市場找帶骨羔羊肉！肋排或羊腿肉都行，骨頭里的髓油慢燉時滲進湯里，那香氣能勾魂。記住兩個關鍵點：肥瘦相間的肉質最嫩，骨頭比例占三成以上。買回整塊別急著切，先泡半小時冷水逼出血水，腥膻味能少一半。

焯水有講究，冷水下鍋是訣竅

羊肉切拳頭大塊丟進冷鍋，水量必須淹過肉三指高。重點來了：開大火煮到將沸未沸時，水面浮起的褐沫子要立刻撇！這層血沫帶著腥氣，漏掉這步湯色就渾了。等肉塊變灰白撈起，溫水沖凈附著的碎沫，羊肉此刻透著干凈的粉白色。

燉煮功夫看火候，時間就是魔法

深鍋加足量熱水（切記是熱水！），扔進汆燙好的羊肉。放姜片別吝嗇，五六片起步，再捆兩段大蔥。大火頂開鍋蓋煮十分鐘，轉小火蓋緊鍋蓋——真正的魔法開始了。保持湯面似開非開的狀態，咕嘟聲像草原上的馬蹄輕踏。掐表90分鐘掀蓋戳肉，筷子能輕松穿透羊骨邊的筋膜才算達標。心急的這時候加鹽？且慢！

放鹽時機定生死，蔥花點睛有玄機

肉爛了再撒鹽！過早加鹽會讓肉質發柴。鹽量分兩次放：先放三分之二，攪勻了舀勺湯嘗嘗咸淡。續燉十分鐘讓咸味鉆透每絲肉縫，起鍋前補足剩余鹽。關火瞬間撒把生蔥花，“滋啦”一聲熱湯激出蔥香，翠綠的點綴讓奶白湯色瞬間活起來！

喝湯吃肉有門道，配碟野韭菜更地道

地道的牧民吃法要配野韭花醬，咱家用韭菜花代替也行。夾塊顫巍巍的帶骨肉，蘸點咸鮮的韭花醬入口，牙齒輕碰就脫骨的嫩肉裹著草原清香。別忘了先喝湯！吹開金黃油花啜一口，從喉頭暖到胃底的回甘，是任何調料都調不出的本真鮮甜。

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這鍋湯的精髓全在“舍”字：舍去八角桂皮等香料，舍去醬油料酒的修飾，連火候都舍掉急躁。僅靠肉、骨、水、鹽的碰撞，熬出大草原風的味道。明天就買塊帶骨羊肉試試，廚房小白也能燉出驚艷全家的草原至味！