最好用新鲜棒骨敲开泡水三小时，大火熬制一个小时，转为文火半个小时，你没看错，一共只需一个半小时！

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首先羊杂备好，（市场都有卖的）锅里倒油，热到七分时，下葱姜蒜，边炒到葱姜蒜微范黄时，把羊杂倒进去，爆炒几分钟，这个主要是去腥味。然后倒水，锅开后放土豆粉，就OK了。有条件还可以用羊尾巴油呛点辣子，喜欢的香菜的放点，美的很