Sauteed elephant clam with medium Toshiba

Sauteed elephant clam with medium Toshiba

Introduction:

"Canadian elephant clam dish"

Production steps:

Step 1: first, scorch the skin of three kinds of color peppers with open fire, wash and peel them, then cut them into pieces for standby.

Step 2: dice all the vegetables.

Step 3: remove the shell, skin and viscera of the oyster, wash it, and then add 2 grams of raw powder and chicken powder to marinate it for a while.

Step 4: heat wok first, add olive oil, then add the prepared mussels and fry them well, then cut them into pieces and set aside.

Step 5: heat wok, add olive oil, stir fry pork and set aside.

Step 6: stir fry all the vegetables until fragrant, add Zhuhou sauce and satay sauce, add the prepared pork and elephant clam, then add the prepared seasoning, stir fry together for another 30 seconds, then serve.

Materials required:

Canadian elephant clam: 1

Sweet green pepper: 4G

Sweet red pepper: 4G

Yellow pepper: 4G

Celery: 8g

Onion: 8g

Pork: 12g

Horseshoe meat: 8g

Mushroom: 0.5g

Scallion: 1 grain

Winter bamboo shoots: 8g

Pine nuts: 4G

Lemon horn: 2 slices

Olive oil: 5 milligrams

Soup: 5 ml

Maggie: 1 ml

Oyster sauce: 4G

Sugar: 2G

Chicken powder: 4G

Zhuhou sauce: 0.2g

Note: provided by Zhang Zhihua, executive chef of Chinese food in Westin Resort, Macao, China

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: spiced