1. Prepare the ingredients, wash the wa and coriander, and cut into pellets for later use.
2. The most difficult process is here. You must wash it thoroughly, add water, cornstarch and salt to clean it. I washed it grain by grain, and washed it back and forth three times, and it took about half an hour.
3. Boil boiling water, add cooking wine, blanch the oysters in water, simmer for 30 seconds to half-cooked, remove and drain for later use.
4. Boil the cornstarch with 3 tablespoons of water; mix the egg, green onion, coriander, duck egg and egg, salt, sugar and pepper, and add cornstarch slurry and oyster to make a cake. (The practical sweet potato flour would be better, but I don’t have it in my home.)
5. Heat a flat-bottomed wok, add an appropriate amount of oil, heat up, pour the mixed cake into the wok, fry on medium-high heat until one side is golden, invert the other side and fry until golden.
6. Serve with white pepper and fish sauce on the plate.
