Ouliao Aman Stir-fry Oyster Omelet. Hung Feng-fu (born 1957) and Hung Chu Hsiu-lien, a couple, used to set up a stall in the vendor area of Nankunshen Temple Wanshan Hall in their early years, selling oyster omelets, stir-fried seafood, and stir-fried noodles. Hung Feng-fu (born 1957) and Hung Chu Hsiu-lien, a couple, used to set up a stall in the vendor area of Nankunshen Temple Wanshan Hall in their early years, selling oyster omelets, stir-fried seafood, and stir-fried noodles. Their business was excellent, and they were often extremely busy. However, in 2006, Nankunshen Temple reorganized the vendor area, and only 20 out of over 100 stalls were allowed to continue operating. Those who did not win the lottery had to move. Hung Feng-fu and his wife, not having won the lottery, moved back to their home in Ouliao to continue their business. The batter for Aman Stir-fry's oyster omelets is made with sweet potato starch. The ingredients include: oysters, eggs, and vegetables. The oysters are 'stone oysters,' which have firm flesh and are more expensive. The vegetables can be sweet potato leaves, bean sprouts, or cabbage. In winter, they use crown daisy. The vegetables are added according to the customer's preference; if someone dislikes bean sprouts, they are omitted. The sweet potato leaves are grown by themselves, guaranteeing they are pesticide-free. The method for making the oyster omelet is as follows: after oiling a flat-bottomed pan, add oysters, then crack eggs, add vegetables, and pour in the batter. Once the batter is cooked, flip it over and fry until browned. Remove from the pan, plate it, drizzle with ketchup, and serve. The ketchup is unique; it's made by adding a secret recipe to ketchup and thickening it with sweet potato starch. In addition to oyster omelets, Aman Stir-fry also sells seafood congee, sea...
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