在川菜馆吃过一次水煮腰花，就念念不忘，脆嫩的腰花裹满麻辣鲜香的红油，一口下去，直接封神！其实在家做根本没想象中难，掌握几个关键步骤，你也能轻松复刻！今天就把我的做饭分享出来，赶紧码住试试！

食材准备：

主料：新鲜猪腰2 个、黄豆芽200克、莴笋1根、木耳10朵。

配料：大蒜5瓣、生姜1块、干辣椒10个、花椒1小把、小葱2根、香菜2根、白芝麻1小把。

调料：郫县豆瓣酱2勺、生抽2勺、料酒3勺、淀粉1勺、盐1勺、鸡精半勺、白胡椒粉半勺、食用油、火锅底料50克。

制作步骤：

1.猪腰对半切开，用刀仔细剔除白色筋膜和臊腺，斜刀切出密集花纹，再直刀切成均匀的块。放入碗中，加入2勺料酒、半勺盐、1勺淀粉，抓揉2分钟后，用清水冲洗5次，直到水变清澈。沥干后，再加入1勺料酒，腌制10分钟。

2.黄豆芽洗净；莴笋去皮切丝；木耳撕成小朵。烧一锅开水，加少许盐和几滴油，先放入黄豆芽，焯水1分钟，捞出铺在碗底，接着放入莴笋丝和木耳，焯水30秒，捞出。大蒜、生姜切末；干辣椒剪成段；小葱、香菜切段。

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3.热锅凉油，油热时，放入蒜末、姜末爆香，加入郫县豆瓣酱炒出红油，放入火锅底料，炒至融化。倒500毫升清水，加2勺生抽、半勺鸡精、半勺白胡椒粉，大火煮开后，转小火煮3分钟，让汤汁充分入味。

4.放入莴笋丝和木耳，煮1分钟，捞出铺在装有黄豆芽的碗中。保持大火，将汤底煮沸，放入腌制好的腰花，用筷子迅速划散，煮1分钟。看到腰花卷曲变色后，立即捞出铺在配菜上。

5.汤汁倒入碗中，撒上干辣椒段、花椒、蒜末、葱花、香菜、白芝麻。最后淋上烧至冒烟的热油，“滋啦” 一声，香气瞬间迸发！

学会这道水煮腰花，在家就能轻松拿捏川菜馆同款美味！周末约上朋友小聚，端上这么一道色香味俱全的硬菜，绝对收获满满夸赞！

作者声明：作品含AI生成内容