So nice and huge dried oyster, high technique pan fried with high quality oil and sauce etc.. give an wonderful festive meal , Wish I can have this,, 😋😋 Thanks , I give full support .
I speak Cantonese. NO Mandarin. I followed your tutorial all the way. I used to work in Chinese kitchen in late 60s as Ma Wong till wok. I m most curious what type of wok you are using in your video? it looks light and hardie and faithful. thanks for sharing with us your experience. Now I understand many things why recipe is done. Especially Fish maw. In old days. Sifu tot me fish maw comes from fish lips....... ha ha ha.