Use cornstarch to clean up the oyster, especially the scrape the black bits on the edge of the oyster and starch on the body of the oyster. And then on running water clean the oysters by rubbing it with your fingers. Repeat once.
Boil water in a dedicated steam pot. Cut the eggplants into thick slices. And then put it into the pot for about 5 min and put it on the side.
Cut the green onions into 1 inch pieces.
Cut the onion into slices. Cut the shallot into thick slices. Cut the ginger into thin slices. And cut the red carrot into slices.
Peel off the skin of 8 pcs of the garlic.
Put 2 tbsp of oil with slow heat to fry the garlic until it becomes golden color. Put aside the garlic and do not throw away the oil.
In another bowl, mix oyster sauce, sugar, bean paste and 4 tbsp of water evenly ( or chicken soup). Put aside.
Boil a small pot of water to rinse the oysters for about 5 seconds each. Dry them up with a paper towel thoroughly and put cornstarch on both sides of the oyster.
Use the previous set aside garlic oil, on a wok place the ginger and shallots on low heat until aroma flavours come out. Turn to medium heat and place the oyster in the wok until both sides turn golden brown. Put them aside.
Place the claypot on the stove.
Put 1 tbsp of oil into the clay pot on low heat. First, fry the carrots and onions until they are half cooked.
Place the rest of the ingredients( including eggplant, fried garlic, shallots and oysters) into the pot and fry thoroughly.
Put the green onion, sauce and 1 tbsp of sesame oil into the pot. Cover the lid on slow heat and cook for about 2 minutes.
Stir evenly and serve
