![](/images/node/30/304999.webp?1638108275)
原料
琵琶腿: 數隻, 薑片: 數片, 米酒: 1杯, 麻油: 6T, 玫瑰鹽: 適量, 細麵條: 適量
步驟
1說到底,就是很簡單的材料,see!3隻雞腿,6片姜,我煮3碗!
![](/images/seq/131/1314838.webp?1638124350)
2黑麻油爆香薑片到兩面金黃!
![](/images/seq/131/1314839.webp?1638124350)
3雞腿進去稍微煎一下
![](/images/seq/131/1314840.webp?1638124350)
4加米酒,一定要台灣的紅標米酒,其他的味道就不對了哦!
![](/images/seq/131/1314841.webp?1638124350)
5加水,千萬別加鹽進這鍋,黑麻油加鹽就會發苦的!雞腿熟透就可以了,煮久了肉會老哦!
![](/images/seq/131/1314842.webp?1638124351)
6這時候,起另一鍋煮水,下麵條
![](/images/seq/131/1314843.webp?1638124351)
7我突然發現還有些金針菇、蟹味菇…加進去吧,這類菇沒味道直接加雞湯里!
![](/images/seq/131/1314844.webp?1638124351)
8準備面碗,各撈一勺湯頭,玫瑰鹽加在這裡頭
![](/images/seq/131/1314845.webp?1638124351)
9撈麵條,稍微拌一下先
![](/images/seq/131/1314846.webp?1638124351)
10撈材料,擺美美哦
![](/images/seq/131/1314847.webp?1638124351)
11加湯頭
![](/images/seq/131/1314848.webp?1638124351)
12江!江!江!開動!
![](/images/seq/131/1314849.webp?1638124351)