美食，总让人觉得格外治愈。这碗充满烟火气的豚骨叉烧拉面，在家也能做得有模有样。慢火细炖的浓白汤头，软嫩多汁的自制叉烧，搭配爽滑拉面，每一口都藏着对生活的热爱。今天，就把这道家庭版做法分享给大家，跟着步骤做，新手也能轻松驾驭！

准备猪筒骨2根，敲开骨髓；鸡架1副、昆布15g、干香菇5朵。筒骨提前用流水冲30分钟，去血水。猪骨和鸡架冷水入锅，加姜片焯出血沫，转砂锅加3.5升水，先大火催沸10分钟，让骨髓乳化，再转文火，保持水面微微起蟹眼泡的状态，持续炖煮8小时。临关火前20分钟，放入处理好的昆布和香菇，加少许食盐调味。

取干净的带皮五花肉500g，卷成肉卷棉线扎紧，炙烤猪皮至焦糖色。腌料：清酒50ml、味淋30ml、生抽20ml、蒜片10g、姜末5g，调成汁，给肉卷做半小时马杀鸡。冷水下锅，煮30分钟定型，取出冷藏2小时，切片。用平底锅不放油，中火煎至表面形成脆壳。

第三步：

提前准备1个可生食鸡蛋，水沸后煮6分30秒，立刻冰镇，剥壳后泡入日式酱油，冷藏过夜。起锅烧水，水沸后煮面，1分50秒是黄金时间。煮面时，加一勺清油，防止粘连。捞出后，立即在冰水中。再用熬好的热汤，先浇一遍面碗。

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第四步：

准备一个大面碗，碗中先舀入3大勺豚骨汤，放入沥干水分的面条，摆上切好的叉烧肉片、焯水的笋片、腌制好的溏心蛋，撒上木耳丝、葱花和白芝麻，最后放上一片海苔，一碗热气腾腾的豚骨叉烧拉面就完成了！

夹起一筷子面条，吸溜着送入口中，面条爽滑有嚼劲，豚骨汤浓白醇厚，带着淡淡的肉香和微微的咸鲜，叉烧肉软嫩多汁，肥而不腻，溏心蛋的蛋黄像奶油一样绵密，搭配爽脆的木耳和清香的葱花，每一口都层次丰富，让人忍不住一口接一口。

作者声明：作品含AI生成内容