Page:The Chinese cook book.djvu/133

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(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.