每當路過街角的羊湯館，總能被那股醇厚鮮香的氣味勾住腳步。乳白色的湯汁翻滾著，羊肚、羊肝、羊腸在鍋里若隱若現，撒上一把翠綠的香菜，光是想想就令人垂涎三尺。其實這道充滿市井煙火氣的美味，在家也能輕松復刻！跟著這份超詳細的家常做法，熬出暖胃又暖心的羊雜湯。

食材準備：

新鮮羊雜：500克，選擇羊肚、羊肝、羊腸等搭配。

去腥搭檔：生姜1塊、大蔥1個、料酒2勺、花椒1小把。

提鮮神器：白胡椒粉1勺、食鹽適量、香菜2根、小蔥2根。

點睛之筆：香油1勺、辣椒油。

烹飪步驟：

1.羊雜用清水反復沖洗5次，去除表面雜質。冷水下鍋，放入1勺料酒、一半量的姜片和蔥段，大火煮開后，撇去浮沫，繼續煮3分鐘撈出。用溫水再次沖洗干凈，切成小段。

2.起一鍋，鍋中倒入少許食用油，油熱時放入剩余的姜片、蔥段和花椒，小火煸炒出香味。接著倒入羊雜，翻炒2分鐘，讓羊雜充分吸收香料的味道。然后加入足量的開水，水量沒過羊雜2 厘米，大火煮開后轉小火，蓋上鍋蓋慢燉45分鐘。保持小火微微沸騰的狀態，讓湯汁逐漸變得濃白醇厚。

3.當湯汁變成誘人的奶白色，羊雜變得軟爛時，加入1勺白胡椒粉、適量食鹽調味，根據個人口味調整咸淡。最后撒上香菜碎和蔥花，滴入1勺香油，喜歡吃辣的朋友還可以淋上一勺辣椒油。攪拌均勻后，關火盛出，熱氣騰騰的羊雜湯就大功告成了！

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盛一碗熱氣騰騰的羊雜湯，湯鮮味美，羊雜軟爛入味，一口下肚，從胃里暖到心里。快動手試試這道充滿生活氣息的家常美味吧！做好后別忘了在評論區分享你的成果！