癱在沙發上，肚子咕咕叫，腦子里全是夜市大排檔那股子鑊氣十足的香味——尤其那盤油亮噴香、殼里裹著嫩肉的花甲，香辣味兒直往鼻子里鉆。別急，今天咱不叫外賣，就手把手教你炒一盤家常香辣花甲，廚房新手也能秒變大廚！

備料：

鮮活花甲1斤、郫縣豆瓣醬1.5瓷勺、蒜蓉2瓷勺、姜末1瓷勺、干辣椒段一小把、花椒一小撮、生抽1瓷勺、料酒1瓷勺、白糖半茶匙、香蔥兩三根切段、香菜一小把切段、清水小半碗、食用油。

制作步驟：

1.買回來的花甲別偷懶，清水加鹽和幾滴香油，靜養至少2小時，吐干凈泥沙，吃著才不牙磣。下鍋前，一定沖洗干凈，瀝干水！

2.鍋燒熱，倒比平時炒菜稍多一點的油。油溫上來，別等冒煙，先扔干辣椒段和花椒下去，小火煸個十幾秒，那麻辣香氣“噌”地就竄出來了！緊接著，蒜蓉、姜末、豆瓣醬全給我懟進去，中小火耐心炒，把紅油炒出來，醬香味炒濃。

3.轉大火！瀝干水的花甲，“嘩啦”一聲倒進鍋里，別猶豫，快速翻炒，讓每一個花甲都趕緊裹上那層紅亮誘人的醬汁。動作得快，花甲可等不起。

4.看到花甲大部分都微微張開了？好！沿著鍋邊淋入生抽和料酒，“滋啦”一聲，香氣更盛！把白糖撒進去提鮮。趕緊加入小半碗清水，不用多，淺淺沒過鍋底就行。

5.蓋上鍋蓋，燜它個2-3分鐘。聽著鍋里“咕嘟咕嘟”的聲音，那是花甲在快樂地吐露鮮甜。時間到！開蓋！瞧瞧，花甲們基本都咧開了“嘴”，露出飽滿的肉。

6.轉中火，讓湯汁稍微收濃一點，別收干，留點湯汁拌飯絕了！最后，一把蔥段、香菜段瀟灑撒入，快速翻炒幾下。蔥香、香菜香猛地被熱氣一激，完美融合！關火！

找個大盤子，連湯帶花甲一股腦兒倒出來。看這色澤——紅亮油潤的醬汁緊緊包裹著每一顆花甲，嫩白的肉在殼里若隱若現，翠綠的蔥花香菜點綴其間，熱氣騰騰，那股子霸道鮮香直往臉上撲！

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筷子都嫌慢？直接上手嘬！花甲肉裹著滾燙香辣的醬汁入口，**鮮、嫩、辣、麻、香**在嘴里炸開，層次分明又無比和諧。肉質彈嫩，毫無腥氣，只有大海的鮮美和醬汁的濃烈在舌尖共舞。最后那點湯汁？別浪費！拌上米飯，或者蘸個剛出鍋的饅頭，那叫一個靈魂升華！

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