如果要在眾多食材里選一個“國民蔬菜”，我猜土豆的得票率一定名列前茅。它樸實無華，價格親民，卻能變幻出無數種美味：酸辣土豆絲的爽脆、土豆燉牛腩的軟糯、炸薯條的香酥……每一種都讓人欲罷不能。

在我心里，最能體現土豆“下飯實力”的，還得是那道香氣四溢、滋味十足的干鍋土豆片。焦香微韌的土豆片，裹滿了香辣的醬汁，配上五花肉的油脂香氣，每一口都讓人幸福感爆棚。現在，讓我們一起解鎖這道下飯菜！

食材準備：

靈魂主角：黃心土豆2個。

黃金配角：五花肉100克、洋蔥半個、青紅椒各半個。

香料天團：大蒜5瓣、姜1小塊、干辣椒6個、花椒1小撮。

醬汁核心：生抽2勺、蠔油1勺、豆瓣醬1勺、白糖半小勺、孜然粉1小勺、白芝麻。

制作步驟：

1.土豆去皮，切成薄片。切好洗凈后，用廚房紙巾吸干表面水分，即可。

2.平底鍋燒熱，倒入多一點的油，將土豆片平鋪在鍋中，用中小火慢煎。煎至兩面金黃，邊緣微微卷起，盛出。

3.鍋中留底油，放入五花肉片，小火煸炒出油脂，直到肉片變得焦香。然后放入姜蒜末、干辣椒和花椒，炒出濃郁的香氣。

4.加入1勺豆瓣醬，炒出紅油。倒入煎好的土豆片，沿著鍋邊淋入2勺生抽、1勺蠔油，再加入半小勺白糖提鮮。開大火，快速翻炒均勻，讓每一片土豆都裹上醬汁。

5.依次放入切好的洋蔥塊、青紅椒塊，快速翻炒幾下，斷生即可。撒上靈魂的孜然粉和白芝麻，再翻炒兩下，立刻關火。利用鍋的余溫激發孜然和芝麻的香氣，一道香氣撲鼻的干鍋土豆片就完成了！

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當這盤熱氣騰騰、香氣四溢的干鍋土豆片端上桌時，你會發現所有的等待都是值得的。夾起一片，外皮帶著微微的焦香和韌勁，內里卻是土豆特有的軟糯綿密。醬汁的咸香、辣椒的干香、花椒的麻香、孜然的異域風情，再加上五花肉的油脂香，在口中交織成一曲完美的交響樂。