用小肥羊火锅底料做的土豆脊骨汤；不喜欢韩式做法，所以用的火锅底料，没想象到意外的挺好吃的 做法也很简单，脊骨提前一晚拿出解冻，清洗一遍，冷水浸泡一小时以上，香菇泡发，土豆削皮后整个泡水，紫洋葱切条，姜切片 脊骨加姜焯水8分钟，捞出冲洗干净肥油等渣滓，放入高压锅，加洋葱、姜、对半切开的香菇，炖1小时左右。高压锅这么长会炖得很烂，想在火锅里继续煮入味的就少炖20分钟 准备白菜，清洗干净后加少量盐和油焯水，捞出再冷水冲一遍，对半撕开；脊骨炖好后加土豆和一勺盐再炖10分钟 准备火锅底料，加入对半切开的蒜，姜片、葱、白菜，泡菜（或其他各种想吃的蔬菜，可以加平菇，会很鲜）骨头炖好后将骨头连汤倒入火锅里，煮开开吃

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