Hong Kong Dai Pai Dong Style Stir-Fried Clams in Black Bean Sauce

Rinse 600g clams under running water. Place in a large bowl with 1000ml water, 1 tsp salt, 1 tbsp white vinegar, and 2 chopped dried red chilis. Soak for 1 hour to purge sand; discard any clams that open early and do not respond.

Add 1500ml water to the wok, bring to a boil over high heat, then pour in 2 tbsp ginger juice wine to de-fish and add aroma.

Once water boils vigorously, add the purged clams; prepare a bowl of 1000ml cold ice water nearby. Watch closely: as soon as a clam shell pops open, scoop it out immediately with a slotted spoon into cold water to stop cooking. Clams that remain closed at the end are dead and must be discarded.

Gently rinse the cooled clams in water one last time using delicate light hands to remove any remaining sand, then drain completely.

Heat wok over high heat, swirl 1 tbsp oil to coat and pour out excess oil; add 1 tbsp lard/chicken fat mix to melt. Stir-fry 0.5 diced red onion over high heat for 10 seconds until fragrant, then add 100g diced bell peppers and stir-fry for 10 seconds until half-cooked. Scoop out and set aside.

In the remaining oil, add 1 tbsp minced garlic, 1 tbsp minced shallot, and 10 fried garlic cloves; stir-fry over medium heat until golden brown. Turn to low heat, add 1.5 tbsp fermented black beans, 1 tsp Guilin chili sauce, 1 tsp doubanjiang, and 1 tsp XO sauce; stir-fry gently until red oil and rich aroma release. Pour 1 tbsp Shaoxing wine along the edge of the wok to sizzle.

Add half of the fried bell peppers and red onion into the sauce, pour in 300ml broth or water and bring to a boil. Season with 1 tbsp sugar, 0.25 tsp salt, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp light soy sauce, and 0.25 tsp white pepper powder. Boil over high heat until the gravy turns fragrant and rich; taste to adjust sweetness and saltiness.

Pour all drained clams into the boiling sauce, stir-fry vigorously over high heat for a few seconds. Lower heat, slowly drizzle in cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) while tossing, until the sauce thickens into a glossy glaze coating every clam shell. Finally, drizzle 1 tsp sesame oil along the wok edge, toss quickly and transfer onto a serving plate.

Toss the reserved half of the bell peppers and onions in the remaining sauce in the wok for a few seconds to coat, then spoon them over the plated clams for an attractive colorful presentation.