花甲鲜虾粉丝煲是道经典粤式家常菜，花甲鲜嫩，大虾Q弹，粉丝吸饱了海鲜汤汁。一口下去鲜香浓郁，配米饭或者直接当主食都超绝。
Clam and Shrimp Vermicelli Pot is a classic Cantonese-style dish. The clams are tender, the shrimp are bouncy, and the vermicelli soaks up all the savory seafood broth. It’s rich and flavorful, perfect with steamed rice or as a main dish on its own.
🌴食材 | Ingredients：
花甲，500g（选鲜活的，提前吐沙）。/ Clams, 500g (choose fresh ones, purge sand in advance).
鲜虾，200g（选鲜活的，去虾线）。/ Fresh shrimp, 200g (choose fresh ones, remove the veins).
粉丝，2把（提前泡软）。/ Vermicelli, 2 bundles (soaked until soft).
🌴配料 | Aromatics：
蒜末，1整头（多备一点，蒜香是灵魂）。/ Minced garlic, 1 whole head (more is better, the soul of the dish).
姜末，一小块。/ Minced ginger, a small piece.
小米辣，2~3个（切圈，提辣）。/ Small spicy chilies, 2-3 (sliced).
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
香菜，适量（切段，可选）。/ Cilantro, to taste (cut into sections, optional).
🌴调味 | Seasonings：
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
蚝油，2勺（约20ml）。/ Oyster sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
料酒，2勺（约20ml）。/ Cooking wine, 2 tbsp (about 20ml).
白糖，1小勺（约5g）。/ Sugar, 1 tsp (about 5g).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理花甲
花甲放入清水中，加少许盐和几滴食用油，浸泡2小时吐沙。洗净后沥干备用。⚠️ 吐沙这一步千万别省，不然一口下去全是沙子，整锅汤都毁了。我试过只泡半小时就下锅，结果汤底全是细沙，喝一口吐一口，别提多扫兴了。
Soak the clams in water with a pinch of salt and a few drops of oil for 2 hours to purge sand. Rinse and drain. ⚠️ Don’t skip this step, or you’ll end up with sandy soup.
2，处理虾和粉丝
鲜虾去虾线，洗净沥干。粉丝提前用温水泡软，剪成两段。⚠️ 粉丝别泡太久，泡软就行，泡烂了容易糊锅。我试过粉丝泡了一小时，结果一煮就烂了，口感全无。
Remove the shrimp veins and drain. Soak the vermicelli in warm water until soft and cut into two sections. ⚠️ Don’t soak them for too long.
3，爆香
锅里倒油，油热后放入蒜末、姜末和小米辣，小火炒出香味。⚠️ 蒜末要多放，这是整道菜的灵魂。我试过蒜放少了，结果鲜味不够，味道差了一大截。
Heat oil in the pan, add minced garlic, ginger, and chilies. Stir-fry over low heat until fragrant. ⚠️ Don’t be stingy with the garlic.
4，炒花甲和虾
转大火，倒入花甲和鲜虾，快速翻炒1~2分钟。加2勺（约20ml）料酒去腥，炒到花甲微微开口、虾变色卷曲。⚠️ 花甲一开口就立刻进行下一步，煮久了花甲肉会缩水变老。我试过煮太久，花甲肉缩得只有原来的一半大，可惜了那锅鲜汤。
Turn to high heat, add the clams and shrimp, and stir-fry for 1-2 minutes. Add cooking wine and stir-fry until the clams open slightly and the shrimp turn pink. ⚠️ Don’t overcook them.
5，调味
加3勺（约30ml）生抽、2勺（约20ml）蚝油、半勺（约5ml）老抽、1小勺（约5g）白糖、少许白胡椒粉和适量盐，翻炒均匀。⚠️ 花甲本身有咸味，盐要少放。我试过盐放多了，结果整锅汤咸得没法喝，所以一定要尝一下再决定。
Add light soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, and salt. Stir well. ⚠️ The clams are salty, so add salt sparingly.
6，加粉丝
倒入泡软的粉丝，加适量热水（水量到食材的一半高度），盖上锅盖，转中火焖煮3~5分钟，让粉丝吸饱汤汁。⚠️ 一定要加热水，冷水会让虾肉变柴。我试过加冷水，结果虾肉瞬间缩紧，口感变硬了。
Add the vermicelli and enough hot water (about halfway up the ingredients). Cover and simmer over medium heat for 3-5 minutes to let the vermicelli absorb the broth. ⚠️ Use hot water to keep the shrimp tender.
7，收汁出锅
开盖，转大火收汁，撒上葱花和香菜，快速翻匀。关火，趁热吃，花甲鲜嫩，大虾Q弹，粉丝吸饱了海鲜汤汁，鲜到舔碗。⚠️ 收汁别收太干，留点汤汁拌饭超香。
Uncover and turn to high heat to reduce the sauce. Sprinkle with scallion and cilantro. Serve hot. ⚠️ Don’t reduce the sauce too much, leave some for the rice.
宝宝们花甲一定要提前吐沙2小时，不然一口下去全是沙子。粉丝提前泡软，剪成两段。花甲一开口就立刻进行下一步，煮久了肉会缩水变老。加粉丝后一定要加热水，冷水会让虾肉变柴。盐要少放，花甲本身有咸味。收汁别收太干，留点汤汁拌饭超香。
Tips: Purge the clams for 2 hours. Soak the vermicelli until soft. Don’t overcook the clams and shrimp. Use hot water when adding the vermicelli. Add salt sparingly. Leave some sauce for the rice.
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