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如何熬火锅汤
更新时间: 2020-09-16 00:00:00  

原料:猪骨头或老母鸡(自然放养的老母鸡),配部分瘦猪肉。

做法:

1、原料用滚水烫过。放冷水旺火煮开,去沫;

2、放入葱姜酒,随后改小火,保持汤面微开,翻着碎小水泡。

3、火侯过大会煮成白色奶汤,火侯过小则鲜香味不浓,就是火锅用的高汤。

关键词: 如何 火锅

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