腌笃鲜总炖不出奶白汤？记住这2步，汤浓味鲜超好喝

前阵子去菜市场，看见摊位上摆着新鲜的春笋和咸肉，一下子就想起腌笃鲜了。之前总觉得这道菜是江南的时令菜，得等春天才能吃，后来自己在家试着做，才发现其实只要材料备齐，什么时候做都好吃，汤白味鲜，喝一口浑身都舒服。腌笃鲜的材料其实不难找，咸肉、鲜五花肉、春笋，再加点百叶结就行。咸肉我一般买那种偏瘦的，提前用温水泡一两个小时，泡掉多余的盐分，不然煮出来的汤会太咸。鲜五花肉切成小块，和咸肉一起冷水下锅，加几片姜、一勺料酒，大火煮开，撇去浮沫，捞出来用温水冲洗干净，沥干水分备用。

春笋剥去外壳，切成滚刀块，放进开水里焯一下，去掉涩味，捞出来沥干。百叶结买现成的就行，省得自己打，要是想自己做，把百叶切成条，打个结就行。

锅里倒点油，油热后放姜片爆香，把焯好的咸肉和鲜肉倒进去，翻炒几分钟，炒到肉片表面微微发黄，这样炖出来的汤更香。然后加足量的热水，大火烧开，转小火炖一个小时，炖到肉用筷子能轻松扎透。

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接着把春笋和百叶结放进去，再炖二十分钟，让春笋吸饱汤汁，百叶结也煮得软软的。这时候不用加盐，咸肉本身的咸味就足够了，要是觉得淡，可以稍微加一点。最后撒点葱花，就能出锅了。煮好的腌笃鲜汤色奶白，咸肉的咸香和鲜肉的鲜味融合在一起，春笋脆嫩，百叶结吸满了汤汁，特别好吃。我一般炖好直接连锅端上桌，配碗米饭，一顿饭就解决了。之前总觉得腌笃鲜做起来麻烦，后来发现其实步骤不难，就是炖的时间长一点，但是不用一直看着，特别省事。其实家常菜就是这样，不用搞多复杂的搭配，简单的食材炖在一起，味道就很足。下次去菜市场看见新鲜的春笋和咸肉，可以买回来试试，成本才几十块钱，炖一锅够全家吃两顿，简单又美味，比点外卖强多了。