灶臺騰起的煙火氣里，藏著最熨帖人心的美味。每當饑腸轆轆時，總想念那盤滋滋作響的香辣小炒肉——油亮的五花肉在辣椒堆里翻滾，豆豉的醇香混著青紅椒的鮮辣，光是聞著味兒，就能讓人連扒三碗白米飯。

食材準備：

主角擔當：五花肉300克

辣味組合：青線椒3根、紅線椒2根

提味神器：大蒜3瓣、生姜1塊、豆豉1勺、生抽2勺、老抽半勺、料酒1勺、蠔油1勺、白糖半勺、雞精少許

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制作步驟：

1.五花肉洗凈，浸泡沖洗，擦干水分，切成薄片。肉片放入碗中，加入1勺料酒，抓勻，腌制10分鐘。

2.青、紅線椒洗凈，斜切成滾刀塊；大蒜切末，生姜切絲。

3.鍋中倒油，放入腌制好的五花肉片，開小火慢慢煸炒。不斷用鏟子翻動，將五花肉的油脂充分煸炒出來，直到肉片微微卷曲、表面金黃，盛出。

4.鍋中留少許底油，放入蒜末、姜絲和1勺碾碎的豆豉，小火炒出香味。

5.倒入青紅椒塊，轉中火翻炒，辣椒微微變軟，表面出現虎皮狀。加入2勺生抽、1勺蠔油、半勺老抽，翻炒均勻，讓辣椒充分吸收醬汁的味道。

6.五花肉重新倒入鍋中，與辣椒一起翻炒。加入半勺白糖提鮮，少許雞精調味，繼續翻炒5分鐘，讓肉片和辣椒充分融合，每一片肉都裹滿香辣的醬汁，即可。

一盤色澤紅亮、香氣四溢的香辣小炒肉端上桌，辣椒的鮮辣與五花肉的醇香完美融合，咬上一口，瞬間點燃味蕾。無論是配米飯、拌面條，都堪稱一絕！趁著周末閑暇，快去廚房大展身手吧！做好后別忘了在評論區曬出你的作品，分享你的烹飪心得，讓我們一起解鎖更多美食的花樣吃法！