Stir-fried clams with black pepper are a common stir-fry dish in tea restaurants, restaurants and dai pai stalls in the Greater Bay Area, Hong Kong and Macau. It is also an authentic delicacy in Hong Kong's typhoon shelter. Stir-fried clams with black pepper is a star dish in the seafood industry, and it is a designated dish with wine.
Fried Clams with Black Bean Pepper
Ingredient
Clams 600g
Tempeh 1 tbsp
Green onions 30g
Garlic 20g
2 peppers
rice wine 1 tbsp
oil 1 tbsp
1 tbsp oyster sauce
salt 1 tsp
1 tbsp soy sauce
1 tsp granulated sugar
Cornstarch 1 tsp
HowToStep
1. Soak the clams in clean water for 1 hour, and wait for the sand to spit out.
2. Boil the water, add the clams, wait for the clams to open, immediately pick up.
3. Wash the clams with water and discard the stale ones.
4. Cut the green onions into 5cm lengths, chop the garlic, and set aside.
5. Remove the seeds from the chili peppers and chop them up.
6. Heat up the pan and add oil.
7. Add garlic, tempeh, chili pepper and fry until fragrant.
8. Add clams and stir-fry over high heat.
9. Add rice wine, appropriate amount of water, oyster sauce, soy sauce, sugar, salt, stir well.
10. Mix cornstarch with water, pour it down, stir-fry over high heat, and take it out of the pan.
