港式豉椒炒蜆配油炸鬼

蜆吐沙浸水半小時，調味料輕壓拌勻！

蜆加入滾水中煮至開口，煮蜆水留起備用！蜆可以去一半殼

中火燒熱油鑊，加辣椒、紅尖椒及青尖椒爆香1分鐘，灒米酒，繼續炒20秒，下調味料和蜆炒勻，再拌入蔥段即成！

created by photogrid

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created by photogrid

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created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=770" data-id="16487" src="https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=819" alt="" class="wp-image-16487" srcset="https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/02/img_7698-1.jpg 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients:

lb clams

green onion (cut into sections)

chili pepper (diced)

red chili pepper (cut into sections)

green jalapeño (cut into sections)

tbsp rice wine Seasoning:

ml clam broth

tbsp minced garlic

tbsp crushed fermented black beans

tbsp light soy sauce

tsp dark soy sauce

tbsp oyster sauce

tsp sugar

tsp cornstarch Instructions:

Soak clams for 30 minutes; mix seasoning gently.

Cook clams in boiling water until open; reserve broth and discard half the shells.

Sauté peppers in oil for 1 minute, add rice wine, stir-fry for 20 seconds, then add seasoning and clams. Toss in green onion sections to finish.

港式豉椒炒蜆配油炸鬼