哈嘍，大家好！今天要跟大伙分享的是我家常做的牛肉粉絲湯。這道湯真的是我的心頭好，熬出來的湯底濃郁鮮香，牛肉軟爛入味，粉絲滑溜爽口，一碗下肚暖到心窩！關(guān)鍵是做法特別簡(jiǎn)單，新手也能一次成功。每次家里來客人，我總會(huì)端上這么一鍋，最后一滴不剩！

準(zhǔn)備食材：

牛腱子肉300克、紅薯粉絲100克、小青菜2-3棵、香菜2根、小蔥2根、姜片3-4片、蒜瓣2-3瓣

調(diào)料：

食用油、料酒1勺、生抽2勺、老抽半勺、食鹽、白胡椒粉少許、花椒幾粒、干辣椒1-2個(gè)、香油幾滴

做法步驟：

1.牛腱子肉洗凈，冷水下鍋，加料酒和姜片，煮開3分鐘，去血沫。撈出洗凈后，逆著紋理切成薄片。

2.粉絲用溫水泡30分鐘至軟，剪短些。青菜洗凈切段，香菜蔥切末，蒜切片或末，姜切片備用。

3.熱鍋倒少許油，放入姜片、蒜片、花椒和干辣椒，小火煸出香味。放入牛肉片大火翻炒至變色，加生抽和老抽，炒勻。倒入滾燙開水沒過牛肉，大火燒開，轉(zhuǎn)中小火，蓋蓋燉20-30分鐘，牛肉軟爛。

4.嘗湯咸淡，加適量鹽和白胡椒粉。下入泡軟的粉絲，攪散防粘連，煮5分鐘，晶瑩透明。最后放入青菜，燙1-2分鐘，翠綠變軟。關(guān)火前，撒上香菜末、蔥花，滴幾滴香油，提香。

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端上桌的牛肉粉絲湯，紅白綠三色搭配，看著就讓人食欲大開！先喝一口湯，鮮美不膩；再夾一筷子軟爛的牛肉和筋道的粉絲，簡(jiǎn)直絕了！平日忙碌回家或是周末待客，這道湯都能輕松搞定。這么好喝的牛肉粉絲湯，嘗嘗，保證連湯帶水一滴不剩！