在川菜館吃過一次水煮腰花，就念念不忘，脆嫩的腰花裹滿麻辣鮮香的紅油，一口下去，直接封神！其實在家做根本沒想象中難，掌握幾個關鍵步驟，你也能輕松復刻！今天就把我的做飯分享出來，趕緊碼住試試！

食材準備：

主料：新鮮豬腰2 個、黃豆芽200克、萵筍1根、木耳10朵。

配料：大蒜5瓣、生姜1塊、干辣椒10個、花椒1小把、小蔥2根、香菜2根、白芝麻1小把。

調料：郫縣豆瓣醬2勺、生抽2勺、料酒3勺、淀粉1勺、鹽1勺、雞精半勺、白胡椒粉半勺、食用油、火鍋底料50克。

制作步驟：

1.豬腰對半切開，用刀仔細剔除白色筋膜和臊腺，斜刀切出密集花紋，再直刀切成均勻的塊。放入碗中，加入2勺料酒、半勺鹽、1勺淀粉，抓揉2分鐘后，用清水沖洗5次，直到水變清澈。瀝干后，再加入1勺料酒，腌制10分鐘。

2.黃豆芽洗凈；萵筍去皮切絲；木耳撕成小朵。燒一鍋開水，加少許鹽和幾滴油，先放入黃豆芽，焯水1分鐘，撈出鋪在碗底，接著放入萵筍絲和木耳，焯水30秒，撈出。大蒜、生姜切末；干辣椒剪成段；小蔥、香菜切段。

3.熱鍋涼油，油熱時，放入蒜末、姜末爆香，加入郫縣豆瓣醬炒出紅油，放入火鍋底料，炒至融化。倒500毫升清水，加2勺生抽、半勺雞精、半勺白胡椒粉，大火煮開后，轉小火煮3分鐘，讓湯汁充分入味。

4.放入萵筍絲和木耳，煮1分鐘，撈出鋪在裝有黃豆芽的碗中。保持大火，將湯底煮沸，放入腌制好的腰花，用筷子迅速劃散，煮1分鐘。看到腰花卷曲變色后，立即撈出鋪在配菜上。

5.湯汁倒入碗中，撒上干辣椒段、花椒、蒜末、蔥花、香菜、白芝麻。最后淋上燒至冒煙的熱油，“滋啦” 一聲，香氣瞬間迸發！

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