今天，我要給大家分享一道我們家餐桌上出鏡率超高、每次做都會被一掃而光的硬核下飯菜——農家一碗香！它用最家常的食材，碰撞出最勾魂的香味，讓你一聞到就忍不住咽口水，一吃到嘴里就停不下來，米飯一碗接一碗，簡直是名副其實的“米飯殺手”！步驟簡單，調料家常，保證廚房新手也能一看就會，我們一起來制作！

豬五花肉250克處理干凈，洗凈擦干，切成薄片。切好后放入碗中，加入料酒1大勺、生抽1大勺、玉米淀粉1小勺、一小撮鹽和少許白胡椒粉，用干凈的手給肉片們做個“馬殺雞”，抓拌均勻，腌制15-20分鐘。雞蛋2個打入碗中，加一點點鹽，充分打散。青尖椒3根、紅尖椒1根，去蒂去籽，切小段。大蒜4瓣拍扁后，切成蒜末，生姜一小塊切成姜末。豆豉1小勺，稍微用刀剁幾下。

鍋燒熱，倒入1大勺食用油。等油燒到七八成熱，油面開始有明顯波紋，甚至微微冒青煙的時候，把打散的雞蛋液“刺啦”一聲倒進去。先別急著攪動，等蛋液底部稍微凝固，邊緣有點金黃色了，再用鍋鏟快速劃散，炒成大小均勻的金黃色雞蛋塊。炒到雞蛋蓬松、香氣出來，就可以立馬盛出來了，放在一旁備用。

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第三步：

鍋里留一點點底油，放入腌制好的五花肉片，開中小火，慢慢地煸炒，把五花肉里多余的油脂煸出來。看到肉片變色，邊緣變得焦黃，微微卷曲，把肉片扒拉到鍋的一邊，利用鍋里煸出的底油，放入切好的姜末、蒜末和剁碎的豆豉。調成小火，慢慢炒出它們的香味。

第四步：

切好的青紅辣椒段下鍋，火力調大，用大火快速翻炒。炒到辣椒表面微微起皺，雞蛋塊倒回鍋中，再把煸香的五花肉片也和它們匯合。快速翻炒幾下，讓它們“親密接觸”。依次加入生抽2大勺、老抽半大勺、蠔油1大勺、白糖半小勺。再次開大火，翻炒均勻。嘗一下咸淡，酌情補少許鹽。看到鍋里的湯汁基本收濃，所有食材都油光锃亮，散發出讓人無法抗拒的香味時，就可以關火啦！

看著這盤紅綠相間、油潤噴香的農家一碗香，是不是已經迫不及待想來一碗米飯了？五花肉的焦香腴潤，雞蛋的蓬松軟嫩，辣椒的鮮辣爽口，再加上豆豉那畫龍點睛的獨特醬香，所有味道完美地融合在一起，每一口都讓人覺得無比滿足。用勺子舀上一大勺，連肉帶蛋帶辣椒，再配上點湯汁，往熱氣騰騰的白米飯上一澆……嘖嘖，那滋味，簡直受不了！