五月的蒜苔褪去了初春的嫩氣，莖稈挺拔中帶著恰到好處的脆甜，正是和咸香臘肉相遇的好時節(jié)。濃郁的臘肉香，總讓我走不動道。我們一起復刻這道家常美味，學習讓蒜苔不蔫黃、臘肉不齁咸的訣竅。

取帶皮五花臘肉200克，手指粗細的蒜苔300克，撕去尾端老筋。另備小米椒2根，斜切成圈，姜片5克拍松備用。臘肉切片后放半勺料酒冷水入鍋，煮沸立即撈出。蒜苔切段，放入沸水中，加一丟丟食鹽，汆燙20秒，撈出瀝水。

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熱鍋冷油滑鍋后，轉(zhuǎn)小火，下臘肉片煸出透明油脂，待邊緣微卷時，撥至鍋邊。此時調(diào)中火，在油光中投入姜片爆香，緊接著倒入切段的蒜苔，快速翻炒20秒，立刻淋入1勺熱水。撒半茶匙白糖，翻炒均勻。

第三步：

當蒜苔染上油潤光澤時，調(diào)入1瓷勺生抽，沿鍋邊淋入激發(fā)醬香。此時，放入小米椒圈，快速顛炒7-8下，立即關火。臨出鍋前，撒小半勺現(xiàn)胡椒粉，爆炒入味，瞬間喚醒沉睡的味蕾層次。

掀開鍋蓋的剎那，白霧裹挾著煙熏香直往鼻尖鉆，蒜苔的清新完美中和了臘肉的厚重，脆生生裹著油香在齒間迸裂。配碗剛燜好的五常大米飯，晶瑩米粒沾著琥珀色的肉汁，這大概就是平凡日子里最踏實的幸福。試著多做些放在保鮮盒里，第二天帶便當反而更入味呢！