THE CHINESE COOK BOOK
107
STEAMED OYSTERS
燉
DON蠔
HO支
SE
2½ dozen oysters
Lard-skin (enough to wrap the oysters)
1 teaspoonful ginger juice
1 tablespoonful Fun Wine
Whites of 2 eggs
(a) Wash the oysters. Boil them in water for 10 minutes. Then fry in hot oil.
(b) Add the Fun Wine and ginger juice. Fry for 7 minutes.
(c) Cut the lard-skin into pieces as wide as the oysters and about 4 inches long. Wrap each oyster with a piece of lard-skin, using the white of egg for paste.
(d) Put the wrapped oysters into boiling oil and fry until they are brown.
(e) Now set them in a bowl and steam for 1½ hours.
Serve on lettuce.
