在海鮮的世界里，蟶子以鮮嫩的肉質和獨特的鮮美，一直備受青睞。蔥油蟶子這道菜，更是將蟶子的鮮美發揮到了極致，蔥香與蟶子的鮮完美融合，令人回味無窮。今天，就把這道簡單又美味的家常蔥油蟶子做法，分享給大家，讓你輕松享受這道美味！

一斤多新鮮的蟶子放入盆中，加入沒過蟶子的清水，再加入2勺鹽。再滴幾滴香油，加速吐沙。用個蓋子蓋住盆口，放在陰涼處，靜養至少2-3小時，中途換一兩次水。吐好沙的蟶子，用清水反復沖洗幾遍，瀝干水分。

鍋中燒開足量的水，加入1湯匙料酒和幾片姜。水再次沸騰后，倒入處理干凈的蟶子。緊盯鍋里，看到蟶子殼一個個張開，30秒到1分鐘，立刻用漏勺將它們全部撈出！撈出的蟶子瀝干水分，小心地將它們一個個碼放在盤中，開口朝上。

第三步：

1把小蔥洗凈，蔥白部分切成段，蔥綠部分也切成差不多長度的段。1塊姜切絲，3個小米辣切圈。炒鍋洗凈燒干，倒入比平時炒菜多一些的食用油。油熱下入蔥白段和姜絲，轉中小火慢炸。慢慢炸，用筷子時不時撥動一下，讓蔥段受熱均勻。直到蔥白段炸至邊緣金黃，散發出濃郁的蔥香味。

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第四步：

鍋中下入蔥綠段，繼續用中小火炸。勤翻動，炸到蔥綠變得焦黃酥脆，蔥油就差不多熬好了。關火，用漏勺將炸干的蔥段和姜絲撈出。熬好的滾燙蔥油，趁熱、均勻地淋在之前碼好盤的蟶子身上。沿著盤邊均勻地淋上3湯匙蒸魚豉油，撒上預留的新鮮蔥絲和小米辣圈點綴一下，一道色香味俱全的蔥油蟶子就大功告成啦！

一盤色香味俱全的蔥油蟶子就大功告成啦！蔥香、蒜香、姜香混合著蟶子的鮮美，瞬間彌漫整個廚房。夾起一只蟶子，鮮嫩的肉質帶著濃郁的蔥油香味，輕輕一咬，鮮美的汁水在口中散開，讓人欲罷不能。趕緊動手試試吧，讓這份鮮香美味在你的餐桌上綻放！