Ingredients (for 4):
- Solo garlic - 6
- Oil - 1 cup
- Oyster - 6
- Dried oyster - 6
- Roasted pork - 300 g
- Dried shiitake mushroom - 12
- Ginger - 1 piece, smashed
- Chicken stock - 1 cup
- Corn starch - 1 tsp + 1tbsp water
- Oyster sauce - 2 tsp
- Sugar - 1 tsp
- Salt - dashes
- Sesame oil - 1 tsp
- Ginger wine - 1 tbsp
- Sugar - 1/2 tsp
- Soy sauce - 2 tsp
- Chinese yellow wine - 2 tsp
Procedures:
1. Soak the dried shiitake mushroom with water until soften.
2. Remove the stem of the mushroom and retain the water for future use.
3. Clean the oyster under running water, paying attention on the skirt to remove the dirt. Then drip dry.
4. Marinate the oyster with soy sauce and Chinese yellow wine.
5. Clean the dried oysters and then put in a bowl with sugar and ginger wine.
6. Steam the dried oyster for 15 minutes.
7. Chop the roasted pork into pieces, remove the parts near the bone.
8. Peel the solo garlic.
9. Put the solo garlic in a pan with oil, and deep-fry until golden, then remove.
10. Rinse the solo garlic in boiling water to remove the oil.
11. Heat the wok under high heat, add 1 tbsp of oil, then add in the ginger.
12. Add the dried shiitake mushroom.
13. Add the dried oyster and oyster, and cook for about 5 minutes. Then remove.
14. Clean the wok and then add the roasted pork and stir-fry until there is oil seeping out.
15. Add oyster sauce and sugar, continue to stir-fry.
16. Add chicken stock and the water to soak the dried shiitake mushroom. Bring it to boil.
17. Add the solo garlic, dried shiitake mushroom and the two oysters, then cover with lid and cook until the sauce has been reduced to half.
18. Pour in the corn starch and water, mix well, and season with sesame oil before serving.
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