鸭血粉丝汤 在需要积攒能量的秋冬季节 鸭汤也不显腻味了
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg5NTg3XzFfMjAyMTA0MDIwMjIyMjExNzA=.jpg)
鸭血 200 克,粉丝 50 克,鸭肝、鸭胗、鸭肠各50 克,油豆腐 40 克,高汤 300 毫升,香菜碎、葱花各 5 克,盐 3 克,鸡粉 2 克,白胡椒粉 1 克,辣椒油 5 毫
升,陈醋 6 毫升
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg5NTg3XzJfMjAyMTA0MDIwMjIyMjE4NTc=.jpg)
1. 锅中注水烧热,放入鸭肝、鸭肠,大火煮至熟软,捞出沥干水;将油豆腐切成条;鸭血切成小块;鸭肝、鸭胗均切成小块;鸭肠切小段。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg5NTg3XzNfMjAyMTA0MDIwMjIyMjI3MjE=.jpg)
2. 粉丝入锅煮至熟软,捞出沥水,装入碗中。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg5NTg3XzRfMjAyMTA0MDIwMjIyMjI4NzM=.jpg)
3. 再往粉丝上铺切好的油豆腐、鸭肝、鸭胗、鸭肠、鸭血。
![](http://pic.ikafan.com/imgp/L3Byb3h5L2h0dHBzL2ltYWdlMTA5LjM2MGRvYy5jbi9Eb3dubG9hZEltZy8yMDIxLzA0LzAyMTQvMjE5MTg5NTg3XzVfMjAyMTA0MDIwMjIyMjMxNTQ=.jpg)
4. 锅中倒入适量高汤加热,调入适量鸡粉,放入少许白胡椒粉,调入适量盐,淋入适量陈醋、辣椒油拌匀,煮至沸。
![](http://n4.ikafan.com/assetsj/blank.gif)
5. 将煮沸的汤汁淋在粉丝上,最后铺上葱花、香菜碎即可。
![](http://n4.ikafan.com/assetsj/blank.gif)
完成图
![](http://n4.ikafan.com/assetsj/blank.gif)
![](http://n4.ikafan.com/assetsj/blank.gif)
选自《念念不忘的80道经典家常菜》一书,版权所有。
![](http://n4.ikafan.com/assetsj/blank.gif)
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