铁锅里的水咕嘟冒泡，随着木勺搅动，红油香气在薄雾里蔓延——这便是担担面最原始的烟火气。现在，我们一起学习制作，肉臊酥脆、芽菜咸香、红油透亮，面条吸饱了汤汁的精华，嗦一口就上头！

食材清单：

新鲜碱水面300克

猪五花肉200克

芽菜50克

花生碎30克

蒜末1大勺

葱花1大勺

熟白芝麻1小勺

生抽2大勺

老抽1小勺

陈醋1小勺

白糖1小勺

花椒粉1小勺

辣椒油3大勺

香油1小勺

制作步骤：

1.五花肉切成小丁，热锅凉油，放入肉丁，小火煸炒。待肥肉部分出油、肉丁金黄时，加入洗干净的芽菜，翻炒2分钟，炒出浓郁香气后，盛出。

2.在碗中依次加入生抽、老抽、陈醋、白糖、花椒粉、辣椒油、香油，再撒上蒜末、葱花、白芝麻，搅拌均匀，让酱汁充分融合。

3.锅中烧足量开水，放入碱水面，用筷子轻轻搅动。煮至面条8分熟，捞出，迅速过凉水，沥干水分。

4.煮好的面条放入调好酱汁的碗中，铺上炒好的肉臊，撒上花生碎，一碗热气腾腾、香气四溢的担担面就大功告成啦！

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夹起一筷子裹满红油的面条，肉臊的醇厚、芽菜的咸香、花生碎的酥脆在齿间爆开，微微的麻意与辣劲刺激着味蕾，让人忍不住一口接一口。无论是作为早餐唤醒沉睡的肠胃，还是晚餐犒劳疲惫的自己，这碗担担面都能瞬间治愈你！快动手试试，让川香风味在自家厨房绽放吧！

作者声明：作品含AI生成内容