孜然羊肉
孜然羊肉https://58.ca/data/attachment/images/Kitchen/sy5h4nkqhyi.jpg
孜然气味芳香而浓烈，适宜肉类烹调，理气开胃，还不可驱风止痛。 跟羊肉一同煮，理气开胃、驱风止痛、温补气血。羊肉跟香菜、孜然真的是好合拍啊！😛
需要食材:
羊肉:300g
腌料 米酒:1T
五香粉:1t
调味 葱:5支
姜:3片
蒜:2瓣
酱油:2T
盐:1t
蜂蜜（糖）:1t
花椒粒:1T
孜然粉:1T
辣椒面:1T
芝麻:1T
香菜:5支
羊骨汤 牛蒡茶（牛蒡）:1把（200g）
香菜:3支
花椒粒:1t
盐:适量
做法步骤
1.
羊肉、羊骨
https://58.ca/data/attachment/images/Kitchen/qxwuhfgh4z4.jpg
2.
洗净沥干
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3.
羊肉部分去除过厚的白色脂肪，切条状，骨头部分也如法处理
https://58.ca/data/attachment/images/Kitchen/q3thtu0ahh4.jpg
4.
调味料九宫格😛
https://58.ca/data/attachment/images/Kitchen/5tesn3bsx4n.jpg
5.
香菜、葱、姜、蒜
https://58.ca/data/attachment/images/Kitchen/q5r155qzqtm.jpg
6.
葱洗净切末、蒜去外皮切开、姜切丝
https://58.ca/data/attachment/images/Kitchen/iyv401grejk.jpg
7.
香菜切成末
https://58.ca/data/attachment/images/Kitchen/p10m0d0kzwu.jpg
8.
嗯嗯！就这些！
https://58.ca/data/attachment/images/Kitchen/45ze3fzp3ir.jpg
9.
在羊肉里加入五香粉跟酒
https://58.ca/data/attachment/images/Kitchen/kggbvm2fpbi.jpg
10.
拌匀腌制15分钟
https://58.ca/data/attachment/images/Kitchen/1tgjxqfqgpk.jpg
11.
羊骨直接起汤锅，大火熬煮汤头才会是乳白色
https://58.ca/data/attachment/images/Kitchen/b0qkk1ziubm.jpg
12.
不过我加的是牛蒡茶，颜色是黑的…
https://58.ca/data/attachment/images/Kitchen/nzvwzn1tq4l.jpg
13.
起油锅炒香花椒粒
https://58.ca/data/attachment/images/Kitchen/h3nfnrvtchb.jpg
14.
捞掉花椒粒不要
https://58.ca/data/attachment/images/Kitchen/2o415q1hyp5.jpg
15.
接着爆香葱姜蒜
https://58.ca/data/attachment/images/Kitchen/2zx22yi0rv4.jpg
16.
放入羊肉
https://58.ca/data/attachment/images/Kitchen/qnr4uzflnag.jpg
17.
炒到羊肉变色
https://58.ca/data/attachment/images/Kitchen/rvpnvrpqagh.jpg
18.
趁还有汤汁时下孜然粉，这样会更香哦
https://58.ca/data/attachment/images/Kitchen/vr4yjascdgb.jpg
19.
加芝麻
https://58.ca/data/attachment/images/Kitchen/3hia0xihp4z.jpg
20.
汤汁收干时加入辣椒面
https://58.ca/data/attachment/images/Kitchen/awsllph2a3s.jpg
21.
同时加盐调味
https://58.ca/data/attachment/images/Kitchen/noelp3a3gro.jpg
22.
最后加入香菜末拌匀即可起锅
https://58.ca/data/attachment/images/Kitchen/lgay55cdnh5.jpg
23.
香喷喷！
https://58.ca/data/attachment/images/Kitchen/lo13kf2sj0z.jpg
24.
孜然羊肉+羊骨汤！✌️
https://58.ca/data/attachment/images/Kitchen/eghoxbyzdfd.jpg
小贴士辣椒面可视个人喜好增减！
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