1. Material: 300g of meat, 200g of garlic sprout/onion, 5 strips of dried pepper (millet pepper), 3 strips of garlic, 20g of shredded ginger, 50g of coriander, peanut oil, salt and edible oil.

2. Method/step: Wash the meat of the gala for later use. Chop dried Chili, garlic sprout and ginger for later use. It is suggested to use millet pepper as pepper. Clam tastes better. Take out the dried squid, boil it in oil, then add onion, ginger and garlic and stir-fry until fragrant. After the fragrance comes out, pour the meat and onion/garlic sprout into the pot, add the oil, turn off the heat when the garlic sprout/onion is cooked, add the coriander and take out the pot. Note here that you must taste it before sprinkling salt, because Gala itself is relatively fresh, and with oyster sauce, the taste should be more suitable.