作为餐桌上的“硬核选手”，清炖羊排看似简单，但很多人做出来要么膻味重，要么肉质发柴塞牙。其实，只要我们掌握关键技巧，也能炖出不一样的软嫩鲜香！今天分享的做法，羊肉酥烂入味，汤头清澈鲜美，快来试一试！

准备核心食材：羊排2斤、生姜3片、料酒2勺。买回的羊排剁成大块，先用清水浸泡2小时，中途换水2-3次，泡出血水和杂质。羊排洗净，冷水下锅，加姜片和料酒，大火煮至沸腾后，撇净浮沫。我们捞出羊排，用温水冲洗表面残留，擦干净。

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准备葱段2根、姜片5片、白芷2片、白胡椒粒10颗。砂锅中放入焯水的羊排、葱姜，加 开水。接着放白芷去膻提鲜，再放白胡椒粒，温和增香。大火煮开后，转最小火，盖盖慢炖1.5小时。中途加1勺白醋，煮到挥发，继续盖盖炖煮。

第三步：

羊肉炖至筷子能轻松插入时，再放盐调味。喜欢汤底清甜的，可以加白萝卜块，继续炖15分钟。出锅前，可以撒枸杞，焖2分钟，营养美味。

第四步：

炖好的羊排，直接吃就足够鲜美，但配个蘸料更解腻——万能蘸碟：2勺芝麻酱，1勺韭菜花，半块腐乳，香菜末，加少许羊汤，调匀，咸香浓郁，蘸肉吃层次感十足！搭配推荐：汤里撒点葱花香菜，配一张酥脆的芝麻烧饼，暖心暖胃！

学会这个方子，再也不用去饭店点清炖羊排了！软嫩到轻轻一嗦就脱骨，汤汁泡饭都能多吃两碗～ 快试试看，欢迎在评论区交作业哦！