作為餐桌上的“硬核選手”，清燉羊排看似簡單，但很多人做出來要么膻味重，要么肉質發柴塞牙。其實，只要我們掌握關鍵技巧，也能燉出不一樣的軟嫩鮮香！今天分享的做法，羊肉酥爛入味，湯頭清澈鮮美，快來試一試！

準備核心食材：羊排2斤、生姜3片、料酒2勺。買回的羊排剁成大塊，先用清水浸泡2小時，中途換水2-3次，泡出血水和雜質。羊排洗凈，冷水下鍋，加姜片和料酒，大火煮至沸騰后，撇凈浮沫。我們撈出羊排，用溫水沖洗表面殘留，擦干凈。

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準備蔥段2根、姜片5片、白芷2片、白胡椒粒10顆。砂鍋中放入焯水的羊排、蔥姜，加 開水。接著放白芷去膻提鮮，再放白胡椒粒，溫和增香。大火煮開后，轉最小火，蓋蓋慢燉1.5小時。中途加1勺白醋，煮到揮發，繼續蓋蓋燉煮。

第三步：

羊肉燉至筷子能輕松插入時，再放鹽調味。喜歡湯底清甜的，可以加白蘿卜塊，繼續燉15分鐘。出鍋前，可以撒枸杞，燜2分鐘，營養美味。

第四步：

燉好的羊排，直接吃就足夠鮮美，但配個蘸料更解膩——萬能蘸碟：2勺芝麻醬，1勺韭菜花，半塊腐乳，香菜末，加少許羊湯，調勻，咸香濃郁，蘸肉吃層次感十足！搭配推薦：湯里撒點蔥花香菜，配一張酥脆的芝麻燒餅，暖心暖胃！

學會這個方子，再也不用去飯店點清燉羊排了！軟嫩到輕輕一嗦就脫骨，湯汁泡飯都能多吃兩碗～ 快試試看，歡迎在評論區交作業哦！