Steps

1. In a bowl, combine 1 tsp Sugar, 2 tbsp Cooking Sake (Rice Wine), 1 tsp Doubanjiang (Chili Bean Paste), and 1 tbsp Oyster Sauce. Mix well to create the sauce. Leave 15g Butter at room temperature.
   🕒 00:23
2. Cut 1/2 Onion into large, rough chunks.
   🕒 01:42
3. Remove the stems from 2 Bell Peppers by pushing them in with your thumb. Cut them in half lengthwise, remove the seeds and cores. Leave the white pith intact.
   🕒 02:21
4. Cut the Bell Peppers into large pieces, similar to the onion. Crush them slightly with your hands to help the sauce adhere. (Key Tip!) Crushing the bell peppers creates surface nicks, allowing the sauce to cling better.
   🕒 02:47
5. In a bowl, add 200g Cooking Oysters, 1 tbsp Potato Starch, and an equal amount of water. Gently mix the oysters to remove any dirt. (Key Tip!) The potato starch absorbs impurities and removes any gaminess, so wash them gently, as if stroking them.
   🕒 03:27
6. In a separate bowl with clean water, gently rinse the oysters, focusing on the folds, to remove dirt and slime.
   🕒 05:01
7. Transfer the rinsed oysters to a plate lined with paper towels and pat them dry thoroughly. (Key Tip!) Remaining moisture will dilute the flavor, so be sure to dry them carefully.
   🕒 05:25
8. Sprinkle a small amount of Salt on the surface of the oysters. Flip them over to a clean plate and lightly coat them with potato starch all over. (Key Tip!) Coating with potato starch traps the oyster's umami, preventing shrinkage and ensuring a juicy finish.
   🕒 05:38
9. Warm a frying pan over low to medium heat and add a small amount of Oil.
   🕒 06:42
10. Stir-fry the cut Onion.
    🕒 06:52
11. Once the onion becomes slightly translucent, add the Bell Peppers. Add a small amount of Oil, stir-fry, and sprinkle with a pinch of Salt.
    🕒 07:11
12. Once the vegetables are cooked, remove them from the frying pan temporarily.
    🕒 07:31
13. Warm the same frying pan over low to medium heat, add a slightly larger amount of Oil, and sear the oysters coated in potato starch.
    🕒 07:34
14. Sear the oysters for about 1 minute per side, flipping them to ensure they are cooked through (approx. 8 minutes). (Key Tip!) Make sure the center of the oysters reaches at least 95°C (203°F).
    🕒 07:53
15. Once the oysters are thoroughly cooked, add the stir-fried vegetables back to the pan along with 15g Butter. Toss everything together as the butter melts.
    🕒 08:39
16. Push the ingredients to the side of the pan. Pour the prepared sauce into the empty space and bring to a boil to evaporate the alcohol.
    🕒 08:57
17. Mix everything together and ensure the sauce coats the ingredients thoroughly. (Key Tip!) If you mix the oysters and sauce first, the vegetables won't be coated well. Always add the vegetables before mixing with the sauce.
    🕒 09:08
18. Once everything is well combined, transfer to a serving dish. Garnish with shredded chili pepper or other toppings as desired. Serve and enjoy!
    🕒 09:31