小菜
由 CookWhatHK0 次收藏
豆豉香煎雞翅將雞翼煎至焦黃，再以辣豆豉、蠔油同蒜頭燜煮，配青椒西芹。
平底鑊燒至七成熱，放入雞翼，雞皮面朝下。
Heat a flat pan to about 70% hot. Place the chicken wings in skin-side down.
待雞翼煎至焦黃色才翻面，並加入蒜頭一同煎至金黃。
Once the wings turn deep golden, flip them over and add the garlic cloves; pan-fry together until golden.
西芹摘好洗淨，切成寸段。
Trim and wash the celery, then cut into short segments.
青椒去籽切件。
Deseed the green bell pepper and cut into pieces.
炒鑊燒熱後下少許沙律油，放入青椒爆炒，盛起備用。
Heat a wok, add a little oil, and stir-fry the green bell pepper. Transfer out and set aside.
鑊中重新加入 10 克沙律油，放入蒜頭爆香。
Return 10g of oil to the wok and stir-fry the garlic until fragrant.
於爆香的蒜油中加入辣豆豉、蠔油，拌勻。
Add the spicy black beans and oyster sauce to the fragrant garlic oil and stir to combine.
下乾紅辣椒炒勻，加入清水，待汁煮滾後放入雞翼，燒至汁稠時加入青椒、西芹拌炒均勻即成。
Stir in the dried chillies, add water, and bring to a boil. Return the chicken wings to the pan and simmer until the sauce is thick. Add the green bell pepper and celery, toss to combine, and serve.
