掀開鍋蓋的瞬間，濃郁醇厚的香氣裹挾著 “咕嘟咕嘟” 的冒泡聲撲面而來，金黃透亮的醬汁緊緊包裹著鮮嫩食材，光是這視覺與嗅覺的雙重暴擊，就讓人忍不住食指大動！這道三汁燜鍋，在家也能復刻。不用復雜的廚藝，無需昂貴的食材，跟著我的步驟，燜出贊不絕口的美味。

準備肉類：雞翅中8個，用清水浸泡20分鐘，泡出多余血水后洗凈，雞翅兩面劃兩刀；雞腿肉300克，切成均勻塊狀；鮮蝦200克，剪去蝦須、蝦槍，開背去除蝦線，處理好后，瀝干水分。準備蔬菜：土豆1個，去皮切成厚滾刀塊；胡蘿卜1根，切成滾刀塊；洋蔥1個，切粗絲；金針菇1把，去掉根部，洗凈后撕開；青椒1個、紅椒1個，切成小塊。

調制醬汁：甜面醬2勺，蠔油3勺，番茄醬2勺，黃豆醬1勺，生抽3勺，老抽1勺，白糖2勺，黑胡椒粉1小勺，清水100毫升，這些調料在碗中攪拌均勻。再準備其他材料：大蒜1頭，剝皮后，拍扁；生姜1塊，切成薄片；小蔥2根，切段。

第三步：

雞翅中、雞腿肉放入碗中，加入1勺料酒、少許鹽和姜片，抓勻腌制20分鐘；鮮蝦也用1勺料酒和少許鹽，腌制10分鐘，去腥入味。砂鍋底部刷上一層薄薄的食用油，鋪上洋蔥絲，再依次放入土豆塊、胡蘿卜塊、金針菇，撒上一半的大蒜和姜片。雞翅、雞腿肉和鮮蝦整齊地碼放在蔬菜上，擺放好。

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第四步：

調好的醬汁均勻地淋在食材表面，蓋上鍋蓋，開小火燜煮20分鐘。當看到雞翅表面金黃，鮮蝦變紅彎曲，蔬菜變得軟爛時，差不多了。打開鍋蓋，翻動食材。湯汁較多，可以開大火收汁2-3分鐘。最后撒上青椒塊、紅椒塊和小蔥段，蓋上鍋蓋燜1分鐘，讓蔬菜斷生，即可關火上桌。

熱氣騰騰的三汁燜鍋端上桌，幸福感瞬間爆棚！這一鍋葷素搭配、營養豐富的美味，無論是日常用餐，還是朋友聚會，都能成為餐桌上的焦點。趁著周末有空，趕緊動手試試，相信這道簡單易做的三汁燜鍋，一定會成為你的拿手好菜！