冰箱里孤零零一顆包菜，灶臺冷清，肚子卻不合時宜地抗議起來。那一刻，拯救世界的不是什么大餐，而是一盤滋啦作響、鑊氣沖天的干鍋手撕包菜。滾燙的鍋氣裹著脆嫩的包菜，咸鮮香辣在嘴里炸開，就這一口，足夠把冷灶臺點亮成食堂！最妙的是什么？十分鐘搞定，廚房小白也能學會！

備齊食材：

1.包菜一顆，順著紋理，撕成巴掌大的片，粗梗子順手掰掉。

2.干辣椒段一小把、蒜瓣5顆拍扁、姜一小塊切片。

3.五花肉一小塊，切薄片！

4.生抽1.5湯匙、蠔油1湯匙、香醋半湯匙。

5.白糖半茶匙、鹽、花椒粒一小撮。

6.食用油2湯匙，一半豬油一半植物油。

制作步驟：

1.鍋燒到冒青煙！別怕！倒油，中大火燒熱。油紋波動，別等到冒煙。先下五花肉片，煸到它蜷曲吐油，邊緣帶點微焦金黃。下入蒜瓣、姜片、干辣椒段、花椒粒，火力全開！快速翻炒，廚房里瞬間騰起一股霸道辛香！

2. 把撕好的包菜洗凈瀝干，一股腦兒倒進去！別猶豫，掄圓了胳膊，快速翻炒！讓每一片葉子都滾上熱油，沾上那些辛香料。保持最大火力！炒到包菜體積明顯縮小，葉片變得油亮亮的，邊緣有些地方開始出現微焦的卷邊。

3.沿著鍋邊，淋入生抽和蠔油！快速翻炒均勻，讓醬香包裹每一片包菜。撒入那半茶匙白糖。嘗嘗咸淡？覺得不夠，再補點鹽。保持大火，快速炒勻！

4.炒勻后，沿著滾燙的鍋邊，淋入那半湯匙香醋！醋香遇熱瞬間激發，又被高溫帶走大部分酸澀，只留下迷人的醋香——這是升華！關火！再快速翻兩下，讓醋香均勻分布。搞定！

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聽我的！趁熱！立刻！馬上！盛出來！那熱氣騰騰的模樣，包菜葉片帶著漂亮的油潤光澤，邊緣掛著點焦香的“虎皮”，蒜瓣、辣椒點綴其間，濃郁的醬香混合著霸道的鍋氣直往鼻子里鉆…… 夾一筷子，入口是爽脆。接著是咸鮮！然后是香辣！最后一絲若有似無的醋香收尾，層次分明得讓人想拍桌子！別矜持，一大口白米飯壓上去，讓那帶著鍋氣的湯汁滲透飯粒…… 嘖嘖，什么山珍海味，這一刻都比不上這盤接地氣的生猛！