大排檔嗞嗞聲薑蔥桶蠔煲 Sizzling Stewed Oysters Pot with Scallions and Ginger in Authentic Tai Pai Ton Style

薑蔥桶蠔煲 Stewed Oysters Pot with Scallions and Ginger

最近少出街食飯,總係好想食下外面既味道。依味薑蔥桶蠔煲好多時係大排檔先會食,仲要多數都係「時價」,其實係屋企都唔難煮!

We all don’t usually have chance to go out for a meal lately but we always want to have a try on restaurant dishes. This Stewed Oysters Pot with Scallions and Ginger, for many of us, can only be tried in a Cantonese restaurant and it’s quite pricey. Actually it’s not that difficult to make at home!

薑蔥桶蠔煲 Stewed Oysters Pot with Scallions and Ginger

薑蔥桶蠔煲 Stewed Oysters Pot with Scallions and Ginger

大大隻蠔,外面沾滿惹味既醬汁,咬開就係鮮味既蠔汁,好好味
A fat piece of oyster. The exterior is spread with appetizing sauce. Take a bit, you can taste the savory and runny oyster flesh. This is just divine!

邪惡金沙蝦 Evil Golden Sand Prawns

街市買既桶蠔都係$80,比出面食係平好多,不過處理蠔都唔少功夫
For a bottle of oysters in wet market it’s just HK$80 which is much more cheaper than a dish of cooked oysters in a restaurant. But it takes quite a few steps to cook it through

先用生粉捽走蠔上既潺再沖水,重覆三次先洗得乾淨,過程要好小心唔好整爛蠔身
Firstly we have to spread cornstarch on the oysters, massage it gently to remove the secretion on skin and then rinse with water. Repeat this for 3 times for cleaning thoroughly and be very careful not to mash the flesh

上生粉備用
Spread cornstarch for later use

先煎香d蠔,用多少少油半煎炸都可以
Saute the oysters. More oil can be applied

煎到微微轉色,拎返起備用
When they slightly change in color, take them out

蔥係依味菜既靈魂,我鍾意食撈左蠔汁醬汁既蔥,所以用左4紮蔥,切段
Scallions are the soul of the dish. I especially like the scallions dipped in the sauce so we used 4 bunches of scallions. Cut them into strips

準備埋薑同蒜
Prepare ginger and garlic as well

料頭起鑊
Fry scallions, ginger and garlic

加入蠔油生抽老抽糖既醬汁,兜一陣再落返d蠔,炒埋一碟
Add the sauce made up of oyster sauce, light soy sauce, dark soy sauce and sugar. After they are mixed well, add the oysters back and gently stir

準備煲仔,熱好油再放晒d蔥段,重點係要大火燒到個煲好興
Prepare a pot, put all the scallions in for frying. it’s important to do it on high heat and make the pot very hot

最後落返d蠔入煲仔,一落蠔就起氣泡,個煲滋滋滋滋咁響,就知個煲燒得夠熱,煲仔菜係咁先正
Pour the oyster mixture in. There will be bubbles and sizzles if the pot is hot enough. That’s the essence of a pot dish

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