---
title: "人蔘牛肚湯 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/winter-soup/149-ginseng-chapter/2294-fna2075-1.html"
date: "2026-06-10T11:28:51+00:00"
language: "zh-TW"
---

#  人蔘牛肚湯

  [人蔘篇](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/food-benefit/winter-soup/149-ginseng-chapter.html)    2008年11月01日    點擊數: 5202

![](https://foodno1.com/images/stories/krg/kroean/food_k2.jpg)

![fno1-materials.png](https://foodno1.com/images/menu/fno1-materials.png "fno1-materials.png")

- 牛的腿骨2個
- 牛肚(整只）240g
- 鮮參200g
- 水50杯
- 大豆醬1大勺
- 清酒1大勺
- 生薑5g
- 抹碎的蔥蒜各兩大勺
- 炒鹽

![fno1-method.png](https://foodno1.com/images/menu/fno1-method.png "fno1-method.png")

- 將粗鹽放到厚底鍋或是煎鍋裏翻炒，炒至微黃後，放到臼裏搗碎即可。(炒鹽的製作方法)
- 把牛肚放在沸水中，一邊燙洗一邊拿刀將黑皮扒掉。鍋裏倒水，調入一些豆醬，放入清酒和生薑，調製成用來煮牛肚的湯水。湯水煮開後，把收拾好的牛肚 放進鍋裏煮直到燒開。之後將牛肚在涼水裏沖一下。
- 如此將牛肚的雜味去除掉。牛骨頭煮4個小時左右，冷卻除去油蹟後，將人參放進已除去油蹟的清湯中重新熬， 當充滿濃濃人參香氣的湯味撲鼻時，放入牛肚再煮一會兒，然後撈出來切塊再放回湯裏。
- 將人參牛肚湯端到餐桌之前，將抹碎的蒜、蔥以及炒好的鹽均勻地灑在上面。

![fno1-tips.png](https://foodno1.com/images/menu/fno1-tips.png "fno1-tips.png")

- 煮人參牛肚湯的時候只有放整只的牛肚才能熬出好味道。可以一次煮很多湯水，然後保存在冰箱裏當作調料使用。譬如，可用牛肚湯來替代水來做醬土豆或煮雞蛋，這樣做出的土豆和雞蛋更加香濃。

![tcm-declare](https://foodno1.com/images/stories/tcm-declare.gif)

![foodno1-signoff](https://foodno1.com/images/fno1/foodno1-signoff.png)

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