大家好，歡迎來到農村美食課堂，這不馬上夏天了嗎？咱們來頓海鮮大餐。干鍋黃蜆子，這個季節的蜆子肉質肥美，口感鮮甜。

今天用它做道干鍋菜，搭配點時令蔬菜，營養豐富又美味，做法簡單，味道賊好！趕緊點贊收藏起來吧！

準備食材：新鮮的黃蜆子一斤、小土豆兩個、胡蘿卜半根、尖椒一個、洋蔥半個。調料有蠔油、生抽、老抽、白糖、雞精、料酒以及蒜片、辣椒段。

先把小土豆洗干凈，去皮切塊，然后把胡蘿卜切成滾刀塊，青紅椒切條，洋蔥切絲備用。

炒鍋燒熱倒油，下入蒜片和辣椒段爆香，接著倒入土豆塊，中火翻炒至表面微焦，再放入胡蘿卜繼續翻炒均勻。

接下來加入一勺料酒，兩勺生抽，三勺蠔油，四滴老抽上色，最后加入適量清水沒過食材，蓋上鍋蓋燜煮 3 分鐘。

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水開后撇去浮沫，加入一點白糖提鮮，再撒些胡椒粉去腥增香。轉小火慢燉 10 分鐘左右，讓土豆軟爛入味。

這時候咱們再來處理一下蜆子肉，先在清水中多洗幾遍，去除泥沙等雜質，瀝干水分裝盤備用。

時間差不多了，把調好的料汁淋入鍋內，大火收汁，待湯汁濃稠即可出鍋。

接著我們就可以開始制作干鍋黃蜆子啦！鍋里放少許油，放入洋蔥絲，小火慢慢煸炒至出香味，表面微微發黃時，加入提前焯好水的小土豆，快速翻炒均勻，盛出備用。

另起鍋燒油，下入辣椒段、蒜片和姜片炒香，接著倒入黃蜆子，大火快速翻炒幾下，淋入調好的料汁，快速翻勻，使每只蜆子都裹滿醬汁，再倒入之前炒好的土豆絲，快速翻勻就可以出鍋了。