星星, I like your video and you are able to provide a detailed explanation of each step. Your cooking information and style are suitable for every family. Thank you so much for your sharing.
The heat must be very high. Your wok has to be made from traditional metals, no non-stick coating. The greens (scallion, cilantro) must not be wet when you add to wok. In a restaurant, all their greens are dried. At home, this is not easy. The oysters...try coating with more flour evenly. Some oysters are more "water full", or has more liquid in the body ("skinny" oysters.)