大家好，歡迎來到農村美食課堂，這道廣東靚湯，老廣們肯定都喝過！就是這個豬肚煲湯，豬肚口感 Q 彈，配上胡椒、淮山、黨參等藥材一起煲湯，不僅營養豐富，而且對身體特別好。

很多人說豬肚很難做，其實很簡單。首先把豬肚洗干凈，切幾片生姜，放豬肚里面搓一搓，然后用清水沖洗干凈。再把豬肚翻過來，用食鹽或者是面粉反復揉搓，直到沒有白沫為止。然后切成條狀備用。

接著準備一個砂鍋，放入適量的水燒開，把豬肚放進去焯水去腥，期間要多翻動一下，這樣受熱更均勻，煮至變色即可撈出，瀝干水分備用。

接下來處理配料，淮山、黨參、紅棗清洗干凈后備用。這里要注意一點，一定要提前泡發枸杞。

起鍋下油，放入姜片爆香，然后倒入豬肚翻炒均勻，加入料酒去除腥味。翻炒片刻后，就可以把豬肚裝入到煲里了。

接著往煲里加入足量的熱水，大火煮開后撇去浮沫，轉小火慢燉 1 小時左右。這時把淮山、黨參、紅棗也倒進來，繼續小火慢燉半小時。

最后加入枸杞，撒上胡椒粉調味，就可以出鍋享用了。這樣一煲靚湯就做好啦！

豬肚一定要選擇新鮮的，這樣才能保證口感。另外，在挑選豬肚的時候，可以看看表面是否光滑，如果有很多褶皺，說明不夠新鮮，因為新鮮的豬肚上面都是褶皺的。聞一聞有沒有異味，好的豬肚是沒有異味的。看一下顏色是不是偏黃，如果是白色的，那就是死豬肚。還可以用手摸一下，太軟或者太硬都不是好的豬肚，只有這種軟硬適中的才是好豬肚。

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這道胡椒豬肚雞，做法簡單，味道鮮美，還非常滋補，喜歡的朋友趕緊試試吧！