作法
- 羊骨於滾水中汆燙 5 分鐘，瀝乾沖洗—這樣湯才會清澈。
- 羊肉、水、對切洋蔥、大蒜、薑、月桂葉、胡椒粒與鹽放入燉鍋。慢慢煮至微滾，前 15 分鐘仔細撈除浮沫。
- 半掩鍋蓋，繼續燉煮 90 分鐘。羊肉應軟嫩，湯頭呈深琥珀色且鮮香十足。
- 撈出羊肉去骨並撕成肉絲，再放回鍋中。
- 加入大麥仁與紅蘿蔔塊，再燉 35 分鐘—大麥應煮軟，紅蘿蔔變綿。
- 調整鹹淡。離火後撒上蒔蘿。盛入深碗中，配厚切麥麵包。冷藏可保存 5 天。
Common questions
Can 蒙古羊肉湯 be made ahead?
蒙古羊肉湯 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 150 minutes.
Is 蒙古羊肉湯 spicy?
蒙古羊肉湯 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 蒙古羊肉湯 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 蒙古羊肉湯 to make at home?
蒙古羊肉湯 is approachable for a home cook with basic stove skills — total time about 165 minutes, no special technique required.
Can 蒙古羊肉湯 be scaled up or down?
This recipe is written for 4 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
蒙古羊肉湯是冬季的萬用料理—暖胃、飽足，使用其他菜系常會丟棄的部位。整隻羊都能下湯：骨頭、頸肉、肩肉，傳統作法甚至用蹄與頭。蒙古人偏愛羊肉勝過其他肉類，反映了游牧傳統—綿羊是最主要的牲畜，羊肉自然成為廚房主角。湯中的大麥仁是俄蒙融合的產物—大麥透過蘇聯時期的料理影響進入蒙古並沿用至今。
