食材
花甲 Venus clam 300克/g
粉絲 Glass noodles 1束/bunch
鹽 Salt 2茶匙/tsp
油 Oil 少許/Some
蒜頭 Garlic 5瓣/cloves
大頭菜 Rutabaga ¼ 個/pcs
指天椒 Bird's eye chilli 1條/pc
薑絲 Shredded ginger 1湯匙/tbsp
芫茜 Coriander 1湯匙/tbsp
孜然 Cumin 1茶匙/tsp
豆辦醬 Chili bean sauce 1湯匙/tbsp
酒 Wine 1湯匙/tbsp
雞粉 Chicken powder 1茶匙/tsp
水 Water 適量/Some
作法:
1 ：
花甲放入鹽油水中吐沙 De-grit and clean clams in salt and oil water.
2 ：
粉絲浸水半小時 Soak glass noodles in water for 30 minutes.
3 ：
蒜頭、芫茜、孜然切碎 Mince garlic, coriander, and cumin.
4 ：
大頭菜，指天椒切粒 Dice rutabaga and bird's eye chilli.
5 ：
爆香蒜蓉、指天椒、大頭菜和豆辦醬 Stir fry garlic, bird’s eye chili, rutabaga and chili bean sauce until fragrance.
6 ：
贊酒、加入雞粉後加水煮滾 Sprinkle wine, add in chicken powder, then water and boil up.
7 ：
氣炸鍋烤焗盤放入粉絲墊底 Place glass noodles in the baking tray of air fryer.
8 ：
再舖上花甲和薑絲 Then add in clams and shredded ginger.
9 ：
最後淋上醬汁及加水 Then add in sauce and water.
10 ：
烤焗盤用錫紙封好，預留多一點位置封口用 Cover the air fryer tray with aluminium foil, leave extra room for sealing.
11 ：
200 度氣炸18-20分鐘 Air fry at 200°C for 18-20 minutes.
12 ：
完成後灑上芫茜碎裝飾即成 Garnish with minced coriander.