这样做家庭版羊肉泡馍，味道惊艳！

羊腿

1000克

生姜

10克

【泡馍用料】

羊肉汤

1000克

粉丝

1把

黑木耳

8朵

适量

胡椒粉

适量

香菜

2根

蒜苗

2根

家庭版羊肉泡馍的做法

1. 先炖一锅羊肉，最好有骨头有腱子肉一起炖。羊肉用清水浸泡一小时，中间换水去血水，凉水上锅煮开几分钟撇干净血沫，然后捞到炖锅里，加开水和生姜，小火炖约2到3小时即成。炖好的汤盛出约1000克，加上一块纯肉做泡馍，剩下的可以炖白萝卜。

1. 死面面团和发面面团分别揉光滑，醒半小时以上。做饼和馒头我习惯放一丢丢碱，不是为了中和酸，而是因为它很提面香。
   死面面团比较硬，一开始揉不光没关系，成团后盖上湿布过15分钟就很容易揉光滑了。
   发面的小面团只放一丢丢发酵粉，室温高就放冰箱，尽量避免让它发起来，只是让它给整个面团带来些微的活泛。
   其它准备工作：羊肉汤提前炖好，粉丝、黑木耳泡发，香菜蒜苗洗净。

1. 将醒好的两个面团揉到一起。

1. 充分揉匀后搓成长条。

1. 分割成均等的5份。

1. 按扁。

1. 擀成直径约10厘米的大片。

1. 平底锅预热一会儿，放入面饼，盖上盖子，小火烙2到3分钟。
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1. 翻面再烙3分钟左右即可，饼本身很容易熟，这个饼还要煮，全程5分钟左右完全可以了。

1. 切小粒，喜欢的也是可以慢慢掰。

1. 炖好的羊肉切片，羊肉最好提前放凉，否则不好切片。切粒也行，随自己喜欢。

1. 锅里倒入羊肉汤，烧开后放泡好的粉丝和木耳，煮开后放馍粒，加盐和胡椒粉调味，如果觉得汤不够，可以加少许水，最后撒香菜蒜苗，翻匀关火。
   吃的时候一定要有辣椒酱，辣椒酱不要直接拌在碗里，而是边吃边拌，吃一点拌一点，咸香微辣中细品羊汤的鲜以及肉和馍的香。