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龟肉茯苓火锅
更新时间： 2021-01-27 05:56:42  

1、原料：乌龟1只(约500克)，茯苓、毛肚、青鱼片、空心菜尖、黑木耳、冬菇、平菇和土豆各150克，姜15克，精盐lO克，味精3克，料酒和葱各25克，清汤2500克。

2、将土茯苓洗净，沥于水；乌龟洗净，用开水烫死，去头、爪及内脏；黑木耳和冬菇用水发好，去蒂及杂质，洗净沥于水；空心菜尖洗净；平菇洗净后撕成条；土豆去皮和毛肚均切成片；青鱼片洗净沥干水。以上各料全部装盘，围在火锅的四周。

3、将清汤放入点燃的火锅中烧开，加入茯苓炖l小时左右，再投入乌龟炖30分钟，加入姜、葱、精盐、味精和料酒，即可烫食各料。

关键词： 茯苓 火锅

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