做法
- 煮汤底:猪骨焯水 5 分钟沥干。与 2 升清水和拍碎的姜一起小火炖 60 分钟。过滤。
- 调蘸料:芝麻酱与压碎的红腐乳、酱油、蒜末、葱末和镇江醋拌匀。用 60 毫升温水稀释至可流动状态。
- 把过滤后的高汤倒入大锅或火锅。下切碎的酸白菜炖 15 分钟——汤色会变成淡金色,被酸白菜赋予浓郁的酸鲜底味。
- 把火锅架在卡式炉上。把汤煮至沸腾。撒入白胡椒粉。
- 每位食客自己用筷子下料涮:五花肉片 5 至 10 秒(几乎瞬间起锅)、鱼丸 3 分钟、豆腐泡 1 分钟、香菇 90 秒、粉丝 60 秒、白菜 30 秒。
- 夹起的食材在芝麻腐乳蘸料里短暂一蘸再吃。随着涮煮持续,汤底会越煮越浓;最后的粉丝吸饱了浓缩的精华。配米饭同食。
Common questions
Can 酸菜白肉锅 be made ahead?
酸菜白肉锅 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 酸菜白肉锅 spicy?
酸菜白肉锅 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸菜白肉锅 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酸菜白肉锅 to make at home?
酸菜白肉锅 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 酸菜白肉锅 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
酸菜白肉锅是北台湾的冬日火锅——20 世纪中叶台北的东北籍国民党老兵用陶瓮自家酿酸菜,延续着满洲的腌渍传统。源头来自东北;那碟豆腐乳蘸料则是来到台湾后融入的川式细节。著名专门店有『刘家酸菜白肉锅』,他们的酸菜在店里发酵数月。这是台湾家庭整夜围炉的冬季经典。
