火锅达人

steamboat

最近有任何火锅聚会,都会毛遂自荐地准备汤头和酱料。今年的收工宴,我们在公司吃火锅。一大早,我就到超市购买材料,九点半就开始熬汤。

排骨烫水,然后陆续加入白萝卜,黄芽白,玉米,咸菜,番茄和洋葱。看似杂七杂八,不过熬出来的汤头却出奇的甜。因为经过四个小时的慢火熬煮之下,所有的精华都融入汤头内了。

沾酱的材料包括芫荽,葱末,蒜末,小辣椒,酸柑汁,黑酱油,酱青和糖。同事问我这酱料是什么味道,我说那是人生味。甜中带咸,酸中带辣,和人生一样五味杂。

把切得薄透的猪肉片放入滚锅内涮一涮,沾上酱料后,还要在肉片上加一撮芫荽葱末,一口咬下去,一乐也!

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