材料
桶蠔 1 桶
薑 60 克
蔥 60 克
紅蔥頭 30 克
蠔油 1湯匙
紹興酒 1湯匙
蒸魚豉油 1/2湯匙
糖 1/2茶匙

做法
1⃣ 把桶蠔用鹽水浸泡5分鐘然後澱粉輕柔洗淨瀝乾水分。
2⃣ 把蠔在滾水中汆水20秒過冷水瀝乾水分後裹上澱粉把蠔每邊煎約一分鐘至微黃盛出備用。
3⃣ 薑片煸炒至微黃加入紅蔥頭再加入蔥白炒香加入一半的蔥綠。
4⃣ 加入煎好的蠔加入1湯匙蠔油、1/2茶匙糖、1/2湯匙蒸魚豉油和1湯匙紹興酒兜勻後加入剩餘的蔥綠即可出鍋。

Ingredients:
Shucked oysters 1 cup
Ginger 60g
Spring onion 60g
Shallot 30g
Oyster sauce 1 tablespoon
Shaoxing wine 1 tablespoon
Light seafood soy sauce 1/2 tablespoon
Sugar 1/2 teaspoon

Cooking Directions:
1⃣ Soak the shucked oysters in saltwater for 5 minutes. Wash them gently with starch, drain excess water.
2⃣ Blanch the oysters in boiling water for 20 seconds, cool with cold water. After draining, coat them with starch. Panfry each side for about a minute until slightly golden. Set aside.
3⃣ Sauté ginger slices until slightly golden. Add shallot and sauté, then add the white part of the spring onion to stir fry. Add half of the green part of the spring onion.
4⃣ Add the panfried oysters, 1 tablespoon of oyster sauce, 1/2 teaspoon of sugar, 1/2 tablespoon of light seafood soy sauce, and 1 tablespoon of Shaoxing wine. Mix well and add the remaining green spring onions. Serve hot.

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