星星, I like your video and you are able to provide a detailed explanation of each step. Your cooking information and style are suitable for every family. Thank you so much for your sharing.
I can still remembered the oyster with crispy skin pork at a restaurant many years ago was so good......thank you Star Chef to teach us how to make this yummy delicious dish!!
無私分享寶貴廚藝經驗心得，欽佩。視頻以物理解釋，配上實觀顯出完美過程效果，多謝年來多項正確詳細示範，令中國(廣東)優良廚藝能流傳下去，不下廚亦可學懂其中關鍵道理傍身。知識乃隱形之財富，打開難關之鎖匙，避過陷井之指引。所謂風水輪流轉，今日唔知聽日事，知好過唔知，到好過冇到 (用上口語，不好意思) You never know what comes around the corner (from Sydney, Australia)。
The heat must be very high. Your wok has to be made from traditional metals, no non-stick coating. The greens (scallion, cilantro) must not be wet when you add to wok. In a restaurant, all their greens are dried. At home, this is not easy. The oysters...try coating with more flour evenly. Some oysters are more "water full", or has more liquid in the body ("skinny" oysters.)
