饑腸轆轆時，一碗閃著油光、裹滿醬汁的榨菜肉絲拌面端上桌，吸溜一口——肉絲滑嫩，榨菜脆爽，面條彈牙勁道，咸鮮中透著微微辣意，從舌尖直沖天靈蓋！現在，我們一起來制作。

食材清單：

鮮切面或者堿水面200克

豬里脊肉100克

涪陵榨菜1包

腌料：

生抽1茶匙

料酒1茶匙

淀粉1茶匙

香油半茶匙

調味汁：

生抽2湯匙

老抽半湯匙

香醋1茶匙

白糖1茶匙

蠔油1湯匙

白胡椒粉少許

輔料：

蒜末3瓣

小米辣圈1根

小蔥白2根

豬油1湯匙

黃瓜半根

制作步驟：

1.豬里脊逆紋路切細絲，加腌肉料抓勻，腌5分鐘；榨菜絲沖洗1遍，擠干水，切小段。

2.水開下面條，加1勺鹽；煮至8分熟，立刻撈出過冰礦泉水，瀝干水分，加半勺香油，拌勻防粘。

3.熱鍋倒2湯匙菜籽油和1湯匙豬油，中火燒至油微冒煙；下肉絲，快速滑炒至變色，盛出備用。

4.用余油爆香蒜末、蔥白、小米辣，倒入榨菜絲，大火煸炒15秒；肉絲回鍋，淋入調味汁。

5.顛鍋10秒，讓醬汁沸騰包裹。關火！將面條倒入炒鍋，用筷子快速兜勻，每根面條裹上油潤醬汁。

6.鍋中撒入細細的蔥花，拌勻；搭配黃瓜絲，解膩又美味。
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油亮亮的面條盤成小山，棕紅的肉絲、金黃的榨菜、翠綠的蔥花糾纏在一起！挑起一筷子，咸香熱乎的氣息直沖鼻腔，吸溜入口——榨菜“咔嚓”脆響，肉絲嫩滑裹著醬汁，面條彈牙帶著豬油香，一口接一口，碗底刮得干干凈凈。