材料
急凍廣島蠔 8隻
葱 1棵
乾葱 1粒
薑 數片
生粉 1茶匙
白醋 1茶匙
蠔油 2湯匙
生抽 1茶匙
糖 1茶匙
玫瑰露 2茶匙

做法:
1.
葱、乾葱切粒，薑切片。
2.
廣島蠔洗淨後，汆水15秒。
3.
廣島蠔取出放入冰水，加入醋浸泡約5分鐘，有助防止廣島蠔出水。
4.
用廚房紙輕輕印乾廣島蠔。
5.
撲上生粉，燒熱油，將廣島蠔煎至熟透，取出備用。
6.
將葱、乾葱、薑爆香。
7.
加入蠔油、生抽、糖、玫瑰露、水，煮開醬汁。
8.
加入廣島蠔，攪拌均勻。

Ginger and Spring Onion Hiroshima Oyster
Ingredients:
Hiroshima Oyster 8 pcs
Spring onion 1 pc
Dried shallots 1 pc
Ginger few pcs
Cornstarch 1 teaspoon
Vinegar 1 teaspoon
Oyster sauce 2 teaspoons
Soy sauce 1 teaspoon
Sugar 1 teaspoon
Mei kuei lu wine 2 teaspoons

Steps:
1.
Cut spring onion into strips, dice dried shallots and slice ginger.
2.
Wash hiroshima oyster and blanch for 15 seconds.
3.
Put hiroshima oyster into ice water, add vinegar and soak for 5 mins, helps prevent hiroshima oysters from coming out of water.
4.
Use kitchen paper lightly dry.
5.
Add cornstarch, heat the oil, fry hiroshima oyster until well done and take out.
6.
Fry spring onion, dried shallots and ginger.
7.
Add oyster sauce, soy sauce, sugar, mei kuei lu wine and water to cook the sauce.
8.
Add hiroshima oyster and stir well.