问这道蒜苔炒腊肉，简单易学，一起做出超下饭的经典美味

五月的蒜苔褪去了初春的嫩气，茎秆挺拔中带着恰到好处的脆甜，正是和咸香腊肉相遇的好时节。浓郁的腊肉香，总让我走不动道。我们一起复刻这道家常美味，学习让蒜苔不蔫黄、腊肉不齁咸的诀窍。

取带皮五花腊肉200克，手指粗细的蒜苔300克，撕去尾端老筋。另备小米椒2根，斜切成圈，姜片5克拍松备用。腊肉切片后放半勺料酒冷水入锅，煮沸立即捞出。蒜苔切段，放入沸水中，加一丢丢食盐，汆烫20秒，捞出沥水。

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热锅冷油滑锅后，转小火，下腊肉片煸出透明油脂，待边缘微卷时，拨至锅边。此时调中火，在油光中投入姜片爆香，紧接着倒入切段的蒜苔，快速翻炒20秒，立刻淋入1勺热水。撒半茶匙白糖，翻炒均匀。

第三步：

当蒜苔染上油润光泽时，调入1瓷勺生抽，沿锅边淋入激发酱香。此时，放入小米椒圈，快速颠炒7-8下，立即关火。临出锅前，撒小半勺现胡椒粉，爆炒入味，瞬间唤醒沉睡的味蕾层次。

掀开锅盖的刹那，白雾裹挟着烟熏香直往鼻尖钻，蒜苔的清新完美中和了腊肉的厚重，脆生生裹着油香在齿间迸裂。配碗刚焖好的五常大米饭，晶莹米粒沾着琥珀色的肉汁，这大概就是平凡日子里最踏实的幸福。试着多做些放在保鲜盒里，第二天带便当反而更入味呢！