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潮汕肚肉煲制作方法
更新时间： 2021-06-03 07:13:41  

1、主料：猪肚1只、鸡半只。配料：玉竹30克、红萝卜2个、白果20克、胡椒10数粒、蜜枣2个、姜一块、陈皮2瓣。

2、将猪肚外表油腻去除，翻转放精盐抓捏，去清粘液，冲洗净；

3、洗净的猪肚和鸡放入沸水中飞5分钟，捞出放进冷水盆里；

4、白果洗净，取肉；红萝卜削皮切块；玉竹、蜜枣、陈皮洗净，姜洗净拍扁；

5、将配料放入洗净的沙锅中，注入清水烧开，将胡椒放猪肚里，连同鸡一起放入汤中，加盖用慢火煲2小时，放盐即可。

关键词： 潮汕 制作 方法

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