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!
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!
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