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涮锅汤底制作方法
更新时间： 2021-05-21 13:43:52  

1、党参10克，红枣10克，枸杞子5克，桂圆肉10克，生姜15克，葱10克，盐、味精、清汤、鸡精、食用油各适量。

2、党参切成段，红枣泡透，生姜去皮切片，葱切段，桂圆肉、枸杞子洗净。

3、烧锅下食用油，放入姜片、葱段炒香，注入清汤，加入党参，用中火煮沸。

4、然后加入红枣、枸杞子、桂圆肉，调入盐、味精、鸡精即可。

关键词： 制作 方法

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