![](/images/node/25/258693.webp?1638105685)
原料
新鮮兔肚 姜 蒜 鹽: , 生抽 醋 白糖 紅油辣椒: , 花椒油 花椒粉 香油: , 香酥芝麻粒 鹽酥花生米: , 香蔥 香菜:
步驟
1兔肚一隻一隻搓洗乾淨,切成兩半,瀝干後,投入開水鍋中焯燙至水再次沸騰約十幾秒後關火,瀝起,過涼,瀝干備用;
![](/images/seq/102/1021798.webp?1638113864)
2蒜和姜(蒜多姜少)剁細,加鹽少許激一下味後,加入沒過姜蒜的涼開水浸泡(時間可以長一點)製成姜蒜水;
![](/images/seq/102/1021799.webp?1638113864)
3將生抽、醋、白糖、姜蒜水、紅油辣椒以4:2:1:2:4的比例加入適量花椒油、香油、香酥芝麻粒、花椒粉調勻成涼拌汁;
![](/images/seq/102/1021800.webp?1638113864)
4晾涼瀝乾的兔肚裝盤,撒上鹽酥花生米;
![](/images/seq/102/1021801.webp?1638113864)
5撒上香蔥段;
![](/images/seq/102/1021802.webp?1638113864)
6淋上涼拌汁,撒上香菜拌勻即可。
![](/images/seq/102/1021803.webp?1638113864)