Oyster and Yu-T’iau Potage

Name: Oyster and Yu-T’iau Potage (Yu t’iao li huang keng)
Cuisine: Chinese
Ingredients: 2 pieces Yu Tiao; 3 tablespoons oil; 1 piece scallion (5” long); 3 slices ginger (1” square); 2 teaspoons salt; ¼ teaspoon MSG (optional); 2 tablespoons wine; 6 cups soup stock; 1-½ cup oyster’s (small and shelled); 4 tablespoons water (make paste); 4 tablespoons water (make paste); 4 tablespoons cornstarch (make paste); 4 tablespoons cornstarch (make paste); ¼ teaspoon black pepper; 2 tablespoons chopped cilantro; 2 tablespoons chopped scallion

Yu t’iao li huang keng

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-½ cup oyster’s (small and shelled)
1 piece scallion (5” long)

Asia
Taiwan

Method

Put some salt in the shelled oysters. Mix with fingers. Rinse with water until clean. Drain.
Boil 6 cups of water with 1 piece of scallion, 1 slice of ginger, and 1 tablespoon of wine. Then add the oysters and boil about 5 seconds. Remove and drain.
Slice the Yu-Tiao into small pieces. Deep fry them until brown and crispy. Place on the bottom of a lar