大家好，歡迎來到農村美食課堂，這道粉葛鯽魚湯是廣東人非常經典的一道祛濕食譜。粉葛就是我們常說的涼粉草根。

準備食材：

主料：粉葛 200 克、鮮鯽魚一條。

輔料：生姜三片、蔥兩根、食鹽適量。

做法如下：

第一步：粉葛去皮切塊。粉葛是廣東地區特有的中藥材，具有清熱生津、解毒潤肺的功效，所以非常適合炎熱的夏天飲用。粉葛可以當蔬菜吃，也可以煲湯，今天我們就用它來煲湯。

第二步：將買回來的鮮鯽魚刮鱗去除內臟后清洗干凈，鍋中燒油，放入姜片和蔥白爆香，再放入鯽魚煎至兩面金黃即可出鍋備用。

第三步：砂鍋里加水煮開，放入煎好的鯽魚和生姜片，小火慢燉 10 分鐘左右，然后加入粉葛塊繼續熬制 30 分鐘左右。

第四步：30 分鐘后，湯色已經變得非常乳白了，這時我們放入蔥葉調味，加點食鹽即可出鍋享用。

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這樣一碗粉葛煲鯽魚就做好了，喝起來特別的鮮甜，魚肉滑嫩，粉葛軟糯，還有一股淡淡的中藥香味，非常適合夏天飲用哦！快給你的家人做上這道美味可口的粉葛煲鯽魚吧！

下面是制作粉葛鯽魚湯的具體配料配方，想吃的朋友可以參考學習制作喲！

鯽魚 2條，陳皮 1片，姜 幾片，粉葛 1斤，瘦肉 150克，赤小豆 30g，蜜棗 2個，淮山 30克。

如果你也喜歡這款湯品的話，快去試試吧！關注我，讓我們一起吃遍天下美食！