在沙发上，肚子咕咕叫，脑子里全是夜市大排档那股子镬气十足的香味——尤其那盘油亮喷香、壳里裹着嫩肉的花甲，香辣味儿直往鼻子里钻。别急，今天咱不叫外卖，就手把手教你炒一盘家常香辣花甲，厨房新手也能秒变大厨！

备料：

鲜活花甲1斤、郫县豆瓣酱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、香葱两三根切段、香菜一小把切段、清水小半碗、食用油。

制作步骤：

1.买回来的花甲别偷懒，清水加盐和几滴香油，静养至少2小时，吐干净泥沙，吃着才不牙碜。下锅前，一定冲洗干净，沥干水！

2.锅烧热，倒比平时炒菜稍多一点的油。油温上来，别等冒烟，先扔干辣椒段和花椒下去，小火煸个十几秒，那麻辣香气“噌”地就窜出来了！紧接着，蒜蓉、姜末、豆瓣酱全给我怼进去，中小火耐心炒，把红油炒出来，酱香味炒浓。

3.转大火！沥干水的花甲，“哗啦”一声倒进锅里，别犹豫，快速翻炒，让每一个花甲都赶紧裹上那层红亮诱人的酱汁。动作得快，花甲可等不起。

4.看到花甲大部分都微微张开了？好！沿着锅边淋入生抽和料酒，“滋啦”一声，香气更盛！把白糖撒进去提鲜。赶紧加入小半碗清水，不用多，浅浅没过锅底就行。

5.盖上锅盖，焖它个2-3分钟。听着锅里“咕嘟咕嘟”的声音，那是花甲在快乐地吐露鲜甜。时间到！开盖！瞧瞧，花甲们基本都咧开了“嘴”，露出饱满的肉。

6.转中火，让汤汁稍微收浓一点，别收干，留点汤汁拌饭绝了！最后，一把葱段、香菜段潇洒撒入，快速翻炒几下。葱香、香菜香猛地被热气一激，完美融合！关火！

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找个大盘子，连汤带花甲一股脑儿倒出来。看这色泽——红亮油润的酱汁紧紧包裹着每一颗花甲，嫩白的肉在壳里若隐若现，翠绿的葱花香菜点缀其间，热气腾腾，那股子霸道鲜香直往脸上扑！

筷子都嫌慢？直接上手嘬！花甲肉裹着滚烫香辣的酱汁入口，**鲜、嫩、辣、麻、香**在嘴里炸开，层次分明又无比和谐。肉质弹嫩，毫无腥气，只有大海的鲜美和酱汁的浓烈在舌尖共舞。最后那点汤汁？别浪费！拌上米饭，或者蘸个刚出锅的馒头，那叫一个灵魂升华！