Hai li jian

Rinse 300g of fresh oysters thoroughly under cold water and drain very well. Pat them dry with paper towels to remove excess moisture.

Finely chop 10g of garlic and 10g of ginger. Slice 30g of scallions, separating the white and green parts. Roughly chop 10g of cilantro.

In a small bowl, combine 50g of sweet potato starch with 100g of water to form a smooth, lump-free slurry. Set aside.