姜葱焖生蚝

生蚝 600克。 烧肉150克。姜75克。葱38克。 蒜头2粒。 酒1茶匙。
蚝油1汤匙。酱油1汤匙。糖1/2茶匙。麻油少许。胡椒粉少许。上汤1/2杯。
生粉1茶匙。水。
生蚝用生粉擦干，飞水抹干。
先烧热2汤匙油，爆香姜和葱，随后即将烧肉倒入下炒一会，再加入生蚝，兜均匀，下调味品和酒，以中火焖至入味，下葱段，以生粉勾芡， 加入麻油即可。
Oyster 600g. Roasted pork 150g. Ginger 75g. Spring onion 38g. Garlic 2 cloves. Wine 1tbsp. oyster sauce 1tbsp. light soy sauce 1tbsp. sugar 1/2 tsp. sesame oil. Pepper. Stock 1/2 cup. Caltrop starch 1tsp. water.
Rub caltrop starch on oysters. Scald and wipe dry. Heat wok and pour in 2 tbsp of oil. Stir fry ginger and garlic until fragrant. Put in roasted pork and stir fry for a while. Add oyster and stir fry. Pour in seasoning and wine. Simmer over medium-low heat and simmer until the oysters pick up the seasoning. Put in spring onion. Pour in sesame oil and serve.