Pan-fried oysters coated with pomelo marmalade or honey citron tea

Julienne 1 stalk scallion.
Cut 1 tsp ginger in small dice.

Rinse and gently rub 400 g fresh oysters with cornstarch.
Bring 2 cups of water and 1 tbsp ginger juice to a rolling boil.
Add oysters.
Cook over low heat until medium rare.
Take out.
Drain water off.
Mix with seasonings.
Wipe off water and coat with cornstarch right before pan-fry.

Heat 2 tbsp oil.
Pan-fry oysters until golden brown and crisp on the surface.
Take out.
Drain oil off.

Heat a little oil.
Add ginger dice and oysters.
Drizzle with 1 tbsp shaoxing wine.
Add sauce.
Stir well until fragrant and thickened.
Garnish with scallions shreds.
Serve while hot.