油亮红亮的香辣虾在铁锅里滋滋作响，馋虫瞬间被勾起。红亮诱人的色泽，虾肉的Q弹鲜美，配菜的爽脆入味，还有那复合的香辣滋味，简直让人欲罢不能！跟着这份保姆级教程，准备好常见食材，让鲜香热辣的干锅香辣虾，成为餐桌上的高光主角！

食材清单：

主料：

鲜活大虾：500克

莲藕：1节

土豆：1个

莴笋：1根

洋葱：半个

芹菜：3根

辅料与调味：

干辣椒段：20-30克

花椒粒：10-15克

大蒜：一整头

生姜：一块

大葱：一段

郫县豆瓣酱：2大勺

火锅底料：1小块

生抽：2勺

料酒：2勺

白糖：1小勺

白芝麻

香菜

食用油

制作步骤：

1.处理干净的大虾沥干水分，加1勺料酒、少许盐、生姜，抓匀，腌制15-20分钟。

2.锅中倒油烧热，油面微微冒烟。大虾分批下入油锅，中高火炸至虾壳酥脆，虾身变红弯曲，捞出沥油。

3.莲藕、土豆去皮切片，莴笋去皮切滚刀块或条状，洋葱切块，芹菜切段。

4.土豆片和莲藕片用炸过虾的底油炸，中火炸至表面微黄、边缘略带焦香后捞出沥油。

5.锅中留底油，烧热后转小火，放入郫县豆瓣酱，炒出红油和香味。小火慢炒，用锅铲不断推搅，防止炒糊。

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6.加入干辣椒段和花椒粒，继续小火煸炒，直到辣椒颜色变深。放入姜片、蒜片、大葱段和火锅底料，一起炒出香味。

7.酱料炒香后，转大火，先放入洋葱块和芹菜段，快速翻炒几下，让其吸收酱料的香味，炒至断生即可。

8.倒入炸好的大虾和过了油的土豆片、莲藕片、青笋，迅速翻炒均匀。烹入1勺料酒，2勺生抽、1小勺白糖，快速翻炒，让所有食材都均匀裹上酱汁。

9.大火翻炒，适当收一下汁，让酱汁紧紧包裹在食材上。出锅前，撒上熟白芝麻和香菜段，快速翻炒几下，即可关火。

怎么样，看完这篇详细到“保姆级”的教程，是不是觉得做一道惊艳四座的干锅香辣虾并没有想象中那么难？那浓郁的酱香、鲜美的虾肉、爽口的配菜，光是想想就让人食指大动，口水直流三千尺啦！别再犹豫了，赶紧备好食材，来上一锅热腾腾、香喷喷的干锅香辣虾吧！

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