The main thing about his dish is bring out the fragrance of ginger, garlic and scallion. A big hand full of them is fried in a very hot pot until just starting to take on colour. Add parboiled oysters and cook for a minute then sprinkle on some Shaoxing wine 紹興酒 and cover for half a minute or so. Add tofu, stir a little then add sauce--oyster sauce, soy sauce, white pepper, sugar and salt. A minute of two with the lid on and it is done.
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