酸辣汤
材料
"猪血 ","笋丝4大块 ","一包 ","胡萝卜 ","木耳2条 ","5片 ","澎湖三层肉 ","香菜1块 ","1把 ","豆腐 ","太白粉一盒 ","少许 ","黑糊椒 ","黑醋 ","糖全部少许 ","水2000cc ","橄榄油 ","盐巴 全部少许",
做法
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1:洗净猪血、胡萝卜、木耳、澎湖三层肉、全切丝，猪肉沾太白粉；笋丝；豆腐切块；香菜切段；水2000cc；备用；
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2:先开小火热锅，接着倒入橄榄油，再放入胡萝卜、木耳、澎湖三层肉炒香，再倒入2000cc水，开大火滚煮，待水烧开后，依序放入笋丝、猪血、豆腐，再加入少许黑醋、塩、黑糊椒塩、糖并炒匀；
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3:最后，放入提味的香菜，即可盛锅享用开胃、醒酒的酸辣汤。
