Fried Oyster Hot Pot

2 jars fresh oysters (10 oz size jar; s)
2 tablespoon salad oil
1/4 cup flour
2 eggs; beaten
1 onion; julienned
1/2 lb daikon; julienned
1 medium carrot; julienned
1/2 lb beef rib eye; thinly sliced
4 tablespoon soy sauce
2 teaspoon sesame oil
2 teaspoon minced garlic
1 teaspoon pepper
1 can (14 1/2 oz) vegetable broth
1/4 lb watercress - cut into 3-inch lengt; h, s
2 green onions - sliced diagonally

Clean oysters in salted water; drain. In a skillet, heat the salad
oil. Dredge oysters in flour and then in the beaten eggs; fry. Blanch
onion, daikon, and carrot separately in boiling salted water. Season
beef with 2 tablespoons of the soy sauce, 1 teaspoon of the sesame
oil, 1 teaspoon of the garlic, and 1/2 teaspoon of the pepper; place
in a skillet. Layer vegetables on beef. Combine broth with the
remaining 2 tablespoons soy sauce, the remaining teaspoon sesame oil,
the remaining teaspoon garlic, and the pepper; pour over vegetables
and beef. Cover and bring to a boil. Top with oysters, watercress,
and green onions; cook just until heated. Makes 6 servings.