煮｜薄荷羊肚Mint Morels

Name: 煮｜薄荷羊肚Mint Morels
Ingredients: 约1斤熟羊肚; 生抽; 花椒; 干辣椒; 油

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作者：喜迷李

薄荷羊肚不是很常见的一道菜起初是建行食堂的厨师做出名的一道特色菜后把它分享给一家饭店竟也成了店里的招牌因为受全家人的喜爱决定把它记录下分享这道菜味道就一个字，绝~ 没吃过的饭友答应我一定要品尝！鲜美够味带点辣，开胃下饭，汤汁也很好喝哦！ Mint lamb stomach is not a very common dish. It was originally a signature dish made by the chef in the Industrial and Commercial Bank cafeteria, and later it became a popular dish in a restaurant they shared it with. Because it is loved by the whole family, they decided to record and share the recipe. This dish has a taste that is simply outstanding. Friends who haven't tried it before promised me that they will definitely taste it! It is delicious, flavorful with a hint of spiciness, appetizing and goes well with rice. The soup is also very tasty!

用料

煮｜薄荷羊肚Mint Morels的做法步骤

步骤 1

首先，熟羊肚切丝，薄荷叶取若干（姥姥自己种的，这道菜我们喜欢就多放些） First, thinly slice the cooked sheep stomach, and take a few leaves of mint (which my grandma grows herself, we like this dish so we put more).

步骤 2

小火锅内倒入适量油，加入羊肚煸炒，倒入适量生抽翻炒2分钟左右后，加入开水沫过羊肚，大火烧开后转小火煮10分钟后加入薄荷叶，在煮2分钟带汤汁盛出。 Add a moderate amount of oil to the small hot pot, stir-fry the sheep stomach, pour in a moderate amount of light soy sauce and stir-fry for about 2 minutes, then pour in boiling water to cover the sheep stomach. After boiling on high heat, simmer on low heat for 10 minutes. Then add the mint leaves and cook for another 2 minutes before serving with the broth.

步骤 3

盛出后在表面撒上花椒和干辣椒段，另起锅倒入适量油烧热，将热油浇在花椒和干辣椒上即可出锅！ Sprinkle Sichuan peppercorns and dried chili segments on the surface after plating. In a separate pan, heat an appropriate amount of oil until hot, then pour the hot oil over the Sichuan peppercorns and dried chili. The dish is now ready to be served!