伏羊汤

2024-05-27 06:01:53 181

伏羊汤
盛夏在即,伏天吃羊肉,越是天热就越要多吃羊肉。羊肉性温,伏天吃羊肉,再喝上一杯酒,吃后全身大汗淋漓,可“驱散五脏积热,释放体内毒素”。酷暑难耐,清炖带骨羊肉, ”以毒攻毒“。即便大汗淋漓,只求唇齿一鲜!

Details of ingredients

  • 鲜望带骨羊肉680g

Technique

  • 难度简单
  • 工艺
  • 口味清淡
  • 时间半小时

Steps to make 伏羊汤

  • 1.将切好的带骨羊肉洗净。
  • 2.将生姜、大葱洗净,白萝卜切小块清洗干净。
  • 3.冷水下锅,倒入带骨羊肉开中火加热。产生浮沫后将血沫捞出。
  • 4.锅中加入大葱,冷水中火熬煮半小时。然后加入准备好的萝卜等配菜,加入少许食盐。
  • 5.待配菜断生后即可出锅。
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