CHINESE OYSTERS RECIPES

Steps:

• Prepare oysters and clean them up
• Peel the garlic and mince. Someone at home has oral ulcers, so stop eating spicy, otherwise you can put some chili in it, which will be more delicious
• Hot pot, low heat oil, I am an induction cooker, 120 watts, add garlic, low heat until golden brown, stir the garlic
• Garlic oil dishes, add salt and abalone juice to add flavor, without abalone juice, you can also eat the original flavor of oysters
• Cover all the oysters with garlic oil and marinate for a while to taste. Otherwise, the steam will be too much and the taste will be uneven.
• Put it in a pot of boiling water and steam on high heat for 5 minutes. Don’t be too cooked, the meat is old
• Sprinkle with chopped green onions and trim it a bit
• Eat it out of the pan. Roar

Steps:

• 1. Scrub the oysters clean, then divide between 2 heatproof plates; you will have to steam them in 2 batches. Set up a steamer, or put a rack in a lidded wok or deep pan and fill with 5cm water.
  2. Bring to the boil over a high heat. Put 1 plate of oysters in the steamer or on the rack and cover with the lid. Turn the heat to low and gently steam the oysters for 5 minutes or until they begin to open.
  3. Meanwhile, trim and finely shred the spring onions, peel and finely chop the ginger and garlic, and deseed and finely chop the chilli, then place in a heatproof bowl. Add the remaining sauce ingredients, except for the oil.
  4. Heat a wok or large frying pan over a high heat until hot. Heat the oil until slightly smoking, then pour it over the sauce.
  5. Remove the first batch of oysters from the steamer. Give the sauce several good stirs. Carefully remove the top shells of the oysters and drizzle a bit of sauce over each one.
  6. Garnish with coriander leaves and serve at once. Meanwhile, repeat the cooking procedure with the second batch.