豉椒炒蜆 Stir fried clams with black beans sauce

[@alanvonau278]

I wish you success in growing your channel. There are young Hong Kong diaspora communities in all of the five major English-speaking countries -- United Kingdom, Australia, New Zealand, Canada, and the United States. I see that they are all cooking their favorite HK-style dishes in order to preserve their culinary culture. It is a good thing! 🇺🇸

[@alanvonau278]

I can see that you are very clean and organized in the kitchen. That's very good 👍🏻. I cannot stand messy cooks.

[@kitchendiary1735]

Thanks for watching.😊😊

[@CookingTherapy]

哩條片點解咁多討論點解反而會少view 證明啲人都係唔睇就評🙃 我炒柒過百幾蚊嘅蜆有陰影 睇完哩個有信心再一戰🤟🏻

[@kitchendiary1735]

只可以話個個人根本係唔識，係度話無見過人拖水再炒，但我搵過，暫時得鼎爺生炒，星星師父同之前有線有個叫高師父都係拖水炒， 話拖水留比狗食無晒鮮味， 咁我咪話炒斑球拉油先炒，唔通生炒？ 佢又話我屈佢， 無講過， 但奇怪既係， 拖水既蜆會流失鮮味， 咁點解拉油唔會？我完全無誤解同屈佢， 宜家我講緊係以佢觀點覺得鮮味流失既問題， 所以直接block左條友算，廢事晒時間