Sixtieth Century 500g Hunan pepper 2~3
red pepper 1 only Ginger A small piece
Garlic 5 petals tempeh 10g
Perilla A handful Cooking wine 2 tablespoons
Light soy sauce 1 tablespoon Oyster sauce 1/2 tablespoon
Starch 10g Edible oil Appropriate amount
Coarse salt (for spitting sand) A handful
How to make stir-fried scallops with black pepper The appetizer must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 1

Step 1

After cleaning the surface of the flower nails, add coarse salt, a few drops of sesame oil and water to soak them (about 1 hour) to encourage them to spit out sand, then rub them together with water to clean them, drain them and set aside. The food that goes with wine must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 2

Step 2

Slice the pepper, shred the ginger, mince the garlic, cut the perilla into sections, and crush the black bean slightly with a stone mortar. The appetizer must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 3

Step 3

Heat the oil in the wok until it is 50% hot, then add the ginger, garlic and tempeh and stir-fry over medium heat until fragrant.The food that goes with wine must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 4

Step 4

Add the chili and stir-fry over high heat to create the spiciness. The food that goes with wine must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 5

Step 5

Add perilla and stir-fry evenly. The food that goes with wine must be eaten with your hands to enjoy it - black pepper Illustration of how to make fried clams 6

Step 6

Add to washStir-fry the clean sixty-year-old shells over high heat until the carapace changes color. Add cooking wine and light soy sauce and stir-fry until all the carapace shells open. Finally, add oyster sauce and water starch mixed with water. Stir well and then put it on the plate. Cooking tips for stir-fried black pepper

1. The water starch can be adjusted according to the amount of water produced by the sixtieth century. 2. Tips for choosing sixty-year-old beetles: bubbles will appear when soaked in water, and the shell will be slightly open. It will close immediately after leaving the water, and the shell will be intact; the one with a clear and crisp sound when two beeps knock against each other is a fresh sixtieth. 3. Choose Hunan peppers for their moderate spiciness, which is acceptable to most people, and their crispy texture. For those who are seriously addicted to spicy food, you can add Chaotian pepper, millet spicy and the like.