老饭骨推出酱汤羊蝎子，备受食客追捧！

我老公一直很喜欢老饭骨，哪天看到老饭骨的老冯大厨做的酱汤羊蝎子，非常喜欢，正好我家有锡林郭勒盟老家寄过来的羊蝎子，所以果断尝试一下，不得不说，大厨就是大厨，简直是能吞掉舌头的好吃。
之后又做了几次，因为大厨保留了人家秘方酱的比例，我自己调了一下，为了不要忘记，在这里记录一下。

用料

羊蝎子

4.5斤

陈醋

4-5勺

白胡椒

15-20克

白芷

4-5片

良姜

2-3块

花椒

10-15粒

干辣椒

2-3个

酱汤用香料

干姜

1-2块

八角

2-3粒

小茴香

1把

公丁香

1-2粒

桂皮

1-2片

酱汤用酱料及其他料

生姜

4-5厚片

大葱

1/2根

黄豆酱

4勺

蚝油

3勺

柱侯酱

2勺

咖喱块

1/2块

适量

老饭骨酱汤羊蝎子的做法

把羊蝎子找个大盆，放入没过蝎子的凉水，浸泡4-6个小时，中间看到水变红就倒掉换新的。直到泡羊蝎子的水不再变色为止。这部的目的是去除羊蝎子里面的血水，这样就能去掉腥味。

找一口大锅，把泡好的羊蝎子放入冷水，然后烧开，进行焯水。水开后撇去表面的浮沫，然后倒入陈醋再次烧开，把羊蝎子里面的血水全都激发出去，倒入陈醋后表面又会飘起一层浮沫，也撇去。然后把焯好水的把羊蝎子捞出来用温水洗净。

准备好第一步需要用的调料，白胡椒粒一小把，白芷4-5片，良姜2-3块，花椒一小撮10-15粒，干辣椒2-3个。把这些料稍微清洗一下。

把焯好水的羊蝎子放入高压锅，放入上面一步准备的料。

加水末过羊蝎子，高压锅压20-30分钟。因为各家的高压锅情况不一样，可以适当调整。

羊蝎子压的时候我们准备炒制酱汤的香料，干姜1-2块，八角2-3粒，小茴香一小把，公丁香1-2粒，桂皮1-2小片。
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把上一步的调料用料理机打成粉末备用。这个是等下炒制酱汤的时候用的。

切几片生姜，斜切几段大葱备用

找个碗调制酱汤用的酱料，黄豆酱4勺

蚝油3勺

柱侯酱2勺，柱侯酱属于稍微发甜的酱料，不喜欢甜味可以再少放一点。

起锅烧油，油建议用没有味道的玉米油，大豆油或者瓜子油。如果等下要涮菜就可以油稍微多一点，如果只是吃肉，就不用太多油。油稍微热了就可以放入姜片和葱段，小火慢煎，把姜片和葱段的香味都煎出来。

把姜片和葱段都煎到微微发黄，香味出来。

倒入刚才调好的酱料。
注意酱料倒入油会溅出来，小心不要被烫到。

倒入刚才打粉的香料，炒制一下把酱料和香料的香味激发出来。炒香后倒入少量的水防止酱料糊锅。

把刚才在高压锅里面压好的羊蝎子倒入锅中。

把压制羊蝎子的汤挑去香料倒入锅里。压力锅里的羊汤是非常香的，咱们不能浪费了。

放入适量的盐调味，并且把半块咖喱块放进去一起炖煮。

大约炖煮半个小时，盐味炖进去了，酱香味也炖进去了，汤也适量减少了，就可以捞出来吃了。

色泽金红的酱汤羊蝎子就出锅了，因为我家喜欢吃肉，就直接捞羊蝎子出来吃。喜欢吃香菜葱花的出锅可以撒一点。
喜欢吃菜的朋友可以带汤一起咕嘟着，先吃羊蝎子，吃完羊蝎子，酱汤涮肉涮菜味道也是好的不得了！
我家一般是第一顿就单纯吃羊蝎子肉，一顿基本上4.5斤都能吃掉，第二顿就用羊蝎子汤涮羊肉，牛肉，涮菜吃。

小贴士

1）羊蝎子一定要泡水，最少4-6个小时，一定要把羊蝎子里面的血水泡出来。
2）焯水的时候一定要凉水下锅，这样才能把肉里面的血水杂质完全煮出来。打一遍血沫后建议放入陈醋再打二遍血沫，这样能把羊蝎子的腥膻气全部去掉。
3）高压锅压制时根据自己家压力锅的情况选择20-30分钟。
4）酱料的配比是我个人摸索的，大家做的时候可以根据自己的喜欢适当调整。