薑蔥桶蠔｜寶哥教你煎出金黃不縮水 | Ginger & Scallion Oysters

This time, Chef Bao cooks a classic Cantonese home-style dish—Oyster and Ginger Scallion Pot. Many friends encounter problems like water release, cloudiness, and shrinking when cooking oysters. Chef Bao will demonstrate in detail how to handle oysters, from cleaning, soaking, pan-frying to stir-frying, explaining every step clearly, so you can easily cook golden, plump, and fragrant Oyster and Ginger Scallion Pot. Whether you prefer pan-frying or deep-frying, Chef Bao will tell you the best method. Recipe Steps: 1. Gently clean the oysters with cornstarch to remove impurities, being careful not to break them. 2. Bring a pot of water to a boil, add a little salt, then blanch the oysters for 2-3 minutes until set. Remove and rinse with cold water to cool. 3. Drain the oysters and lightly coat them with a thin layer of cornstarch. 4. Heat the wok, add oil, and stir-fry ginger slices and shallot slices until fragrant. Remove and set aside. 5. In the same wok, add a little oil and pan-fry the oysters over medium-low heat until both sides are golden. You can fry until crispy if desired, adding a little oil for better color. 6. After frying, you can add a little oyster sauce and sugar, toss well, and set aside. 7. Clean the wok, heat it with oil, and stir-fry minced garlic, scallion tails, and bell peppers. Splash in a little Shaoxing wine. 8. Add a little broth or water, bring to a boil, then season with oyster sauce, sugar, and light soy sauce. Thicken with cornstarch slurry. 9. Return the oysters to the wok, quickly toss everything together, and finally add a little sesame oil. Serve immediately. Ingredient List: Oysters 1 portion Ginger 6 taels (sliced) Shallots 4 pieces (sliced) Scallions 1 bunch (separate white and green parts) Red and yellow bell peppers a little (cut into pieces) Minced garlic 10g Cornstarch as needed Oyster sauce 1 tbsp Sugar 1 tsp Light soy sauce 0.5 tbsp Shaoxing wine 2 tbsp Broth or water 150ml Sesame oil 0.5 tbsp Salt a little (for blanching oysters) Three Tips: 1. Oysters must be blanched first to set, otherwise they will release water during frying, affecting texture. 2. Fry oysters over medium-low heat slowly until golden to avoid burnt outside and raw inside. 3. Separate scallion whites and greens because they have different cooking times; add scallion greens last to keep them vibrant. Timeline: 0:00 - Introduction 0:30 - Preparing oysters: cleaning and blanching 2:15 - Preparing ingredients: ginger, shallots, scallions, bell peppers 3:45 - Pan-frying ginger and shallots 5:00 - Pan-frying oysters 8:30 - Stir-frying ingredients and seasoning 10:15 - Returning oysters to wok and tossing 11:00 - Tasting and summary 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學 大家有啲咩菜式想睇，記得留言俾我，多謝大家！ 鍾意睇美食紀錄，大家可以去 @hkjerry 頻道裏面睇，裏面亦都有我喺餐廳做嘅菜式！ ------------------------------------------------------- 想了解喜聚坊嘅古法菜式，點擊以下連接:    • 香港一间私房菜馆，每天6点半开始排队，10分钟后坐满整个屋子，竟是因为一道7h的鸭子！      • 我不做 其他餐廳不做 香港飲食之都名譽怎樣保持下去？ | 大角咀喜聚坊 | Tai ...      • 幾十條魚起片炒一碟菜!? 香港美食人物紀錄 | 大角咀喜聚坊 第二集 | Tai K...   ------------------------------------------------------- 「喜聚坊」位於香港大角咀，係一間私房菜餐廳，主打古法失傳菜式，我哋招牌菜有國寶鴨、油泡獅頭魚、太子魚肚、智囊寶中寶等唔同嘅美食，每道菜都新鮮製作，保留返傳統嘅製作方式同味道。大家如果有興趣，不妨都可以過嚟試吓！ 📍 地址：喜聚坊，大角咀利得街 10-12 號地舖 📍 Address: Joyful Peace Restaurant, G/F, 10-12 Li Tak Street, Tai Kok Tsui, Hong Kong 🚶🏻‍♂️ 6-min walk from Exit C1, Olympic MTR Station 📞 TEL: +852 5199 3895 #家庭菜 #粵菜 #香港美食 #寶哥 #喜聚坊 #烹飪教學