1
![](doupload/caipu/12/11/13/20121113033513419.JPG)
1,脊骨斩小块洗净后放入冷水锅中焯去血沫和杂质。
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![](doupload/caipu/12/11/13/20121113033513520.JPG)
2,葱切段,姜切片
3
![](doupload/caipu/12/11/13/20121113033513806.JPG)
3,把焯好的脊骨和葱段姜片一齐放入锅中,加少许料酒,大火煮开后转文火熬煮三四个小时。(反正就是煮一锅高汤,平时喜欢怎么煮就怎么煮)
4
![](doupload/caipu/12/11/13/20121113033513880.JPG)
4,豆腐和猪血切小薄片
5
![](doupload/caipu/12/11/13/20121113033513247.JPG)
5,小白菜洗净后焯一下水。
6
![](doupload/caipu/12/11/13/20121113033514915.JPG)
6,扁粉条提前泡软。
7
![](doupload/caipu/12/11/13/20121113033514276.JPG)
7,蒜瓣加点盐捣成泥,再加少许凉白开制成蒜汁备用。
8
![](doupload/caipu/12/11/13/20121113033514319.JPG)
8,高汤煮的差不多时并加入少许鸡精和适量盐。
9
![](doupload/caipu/12/11/13/20121113033514138.JPG)
9,下入泡软的扁粉条煮至筋滑入味。
10
![](doupload/caipu/12/11/13/20121113033514872.JPG)
10,再下入豆腐和猪血煮熟。
11
![](doupload/caipu/12/11/13/20121113033514619.JPG)
11,最后加入小白菜即可。
12
![](doupload/caipu/12/11/13/20121113033514957.JPG)
12,吃的时候盛到碗里,加入少许蒜汁,辣椒油。再配上葱油饼。香着呢。
13
![](doupload/caipu/12/11/13/20121113033514429.JPG)
13,呵呵,看看,咱的碗里还有肉肉呢。
14
![](doupload/caipu/12/11/13/20121113033514721.JPG)
配上热呼呼的葱油饼,怎一个“爽”字?
15
![](doupload/caipu/12/11/13/20121113033514387.JPG)
成品图