Stir-fried scallops with black bean and pepper 豉椒炒花甲

[Ho Kwok Leung]

Ingredients
Sixtieth Century

seasoning
Hunan pepper/green bell pepper
Chili padi/red bell pepper
Hong Kong Style Doubanjiang/Pixian Doubanjiang
Tempeh
ginger/garlic
soy sauce
Old soy sauce
sugar
wet cornstarch

Cooking methods
1. Boil the scallops under hot water and a little salt
2 Heat a pan, add oil, black bean paste, chili padi, Hunan pepper and ginger, stir-fry
3. Add a little water, add the scallops and boil them
4. Seasoned light soy sauce, dark soy sugar, and wet corn starch

食材
花甲

調料
湖南椒/青燈籠椒
指天椒/紅燈籠椒
港式豆瓣醬/郫縣豆瓣醬
豆豉
薑/蒜
生抽
老抽
糖
濕生粉

烹調方法
1. 熱水下花甲和少量鹽煮熟
2 燒熱油鍋，下油，豆豉豆瓣醬指天椒湖南椒薑，爆炒一下
3. 加一點水，下花甲，煮一下
4.調味生抽老抽糖， 濕生粉勾獻