1、準備豬腰2隻，豬小排骨100克，黃花菜100克、味精、鹽各适量，冰糖1顆，生姜1片，麻油數滴。
2、豬腰剔去筋膜和臊腺，泡洗幹淨，連刀斜切出花紋後，再切成長塊，放在淡鹽水裡浸發，待用。
3、黃花菜切去硬頭，每兩條攔腰打一結，泡發後洗淨，擠幹水分待用。
4、豬小排骨用沸水飛水後，裝入砂鍋，用文火約煲40分鐘，再投入黃花菜煲至将熟。
5、豬腰花用沸水飛過後，撈起瀝幹，投入砂鍋，燙熟後即可調入配料，滴上麻油食用。
金針豬腰湯
更新时间：2025-08-06 09:44:43
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