Wineshark Cooking Class - Oysters with Roast Pork Belly, Ginger and Spring Onion in Clay Pot 薑蔥火腩生蠔

Ingredients (for 4):

• Oyster - 1 can
• Roasted pork - 1/2 catty
• Ginger - 3 slices
• Shallot - 1
• Garlic - 1 
• Spring onion - 2 sprigs
• Coriander - 2 sprigs
• Red chili - 1
• Potato starch - 2 tbsp
• Sugar - 3 tsp
• Soy sauce - 2 tsp
• Dark soy sauce - 1 tsp
• Rose wine - 1 tsp

Procedures:

1. Cut the spring onion and coriander into sections.

2. Cut the ginger into slices and smash. Cut the shallot into small pieces. Crash the garlic and cut the red chili into shreds after removing seeds.

3. Drain the oysters and use potato starch to wash the skirts thoroughly. 

4. Blanch the oysters in hot water briefly, then remove.

5. Wipe dry the oysters with kitchen paper.

6. Cut the roasted pork into pieces.

7. Heat the clay pot with oil, then add the ginger, garlic and shallot to stir-fry until fragrant. 

8. Add the roasted pork in. Cook until the edges are slightly charred.

9. Add the oysters in. Toss them together and cook until the oysters are half done. 

10. Add in the sugar and mix well, then add soy sauce and dark soy sauce. Toss well. Cover with lid and let it simmer for a while.

11. Add the spring onion and coriander. Cover with lid and pour the rose wine on the lid to allow it seep into the pot. Turn off the heat.

12. Serve with the red chili on top.