This may well be the most popular oyster dish in Cantonese restaurants. The oysters are dusted with corn starch and then quickly fried. Ginger and garlic are put into a very hot pot with a little oil. As soon as they smell good, add oyster in with them. A sprinkle of Shaoxing liquor is added before a little dark soy sauce and sugar. Put the lid on and a couple minutes and it is done.
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