白果腐竹猪肚汤
[url=http://my.meishichina.com/batch.download.php?aid=30661][img]http://my.meishichina.com/attachments/2009/10/23642_200910151747351QgXv.jpg[/img][/url][size=3] 估计中国人是全世界把猪吃得最透彻的银了。从皮到肉，从头到尾，里里外外一点也不浪费，五花八门的吃法能编一部词典了，即可按部位检索，也可按做法检索。
但是现在的猪肉却很少能吃出肉味，非得靠那些形形色色的香料，调料才能吃出滋味来。要想吃到真正的肉香，非得下乡不可。太现代化看来也不是件好事。今天给大家上个非常滋补的汤。
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汤料：猪肚一个（900克），白果15颗，胡椒30颗左右，干腐竹2根，红枣10颗。姜数片。
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做法：1）先猪肚外面多余的脂肪切掉不要，然后把整个猪肚反转放大盆里，洒上盐，不断揉搓至盐化掉，然后冲水把粘液洗掉，如此反复三次后，加点白酒再搓一遍，用清水冲洗干净后，把猪肚再次反转。这一步非常关键，只有把肚子里的粘液洗干净才没有异味。
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2）锅里放清水（没过猪肚），加姜片和葱白，水烧开后，把洗净后的猪肚放进，倒些料酒，把猪肚烫至变色后捞起。放清水里洗净并把多余的脂肪去掉。
3）把洗好的猪肚整个放沙锅里，加入清水和稍拍烂的胡椒粒，姜片，去核红枣。大火烧开20分钟后，加入去皮的白果，然后转小火煮40-50分钟。
[url=http://my.meishichina.com/batch.download.php?aid=30653][img]http://my.meishichina.com/attachments/2009/10/23642_20091015155635447WR.thumb.jpg[/img][/url][url=http://my.meishichina.com/batch.download.php?aid=30655][img]http://my.meishichina.com/attachments/2009/10/23642_200910151556356qCpR.thumb.jpg[/img][/url]
4）等猪肚煮至用筷子能轻松插入就捞起切成小块，然后和泡软的腐竹一起回锅煮20分钟，最后下盐调味即可食用。
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这个汤咸香鲜辣，祛寒效果很好，特别适合寒冷的季节食用。
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煮好的猪肚捞起和西芹一起炒，加点汤，也是个非常下饭的小菜。
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maxman2代maxman maxmanII MAXMANII MAXMAN2 MMC MAXMAN 增长增粗
正宗台湾宝利来贸易公司的MAXMANII是有明显的效果的验证码可以在台湾宝利来官网验证的。
买maxman2一定要对准台湾宝利来的手机验证的手机号码是否一致。要选择正规的代理商购买
温馨提示：台湾宝利来是统一网. 没有吃过肚子做的汤，来尝尝 好好吃的,以前妈妈成天煲给我喝!
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