Tools/materials: oysters, water, garlic, oil, ginger, soy sauce, oil consumption, beer and salt.
1. Prepare the materials and wash the oysters with a brush.
2. After washing the oysters, steam them directly without opening them. I filled a bowl of beer with a bowl. I put each oyster in a beer bowl and put it on a plate (this step can remove the fishy smell and refresh me). Then put a few slices of ginger on the oysters at will and steam for ten minutes on high fire.
3. oyster sauce. Because I made 34 oyster sauces, I used 4 garlic and a little ginger, all of which were mixed together and chopped into garlic paste. First, put the oil in a hot pot. First, put one third of garlic paste and ginger paste into a slow frying pan and fry on low heat until the garlic paste is almost dry, about seven or eight minutes. Add a third of garlic paste for the second time and continue to fry for three or four minutes. Finally, put all the remaining garlic paste in, and add some soy sauce, oil consumption and salt. Then take out the pot (you can put some first, try not to taste enough, and then add it as appropriate).
After ten minutes, the oysters will be out of the pot immediately, and the steamed oysters will open their mouths. Without tools, you can break the oyster with your bare hands, and the fresh and tender meat of the oyster is immediately displayed. Then take the plate out of the pot.
You can also put garlic on oyster meat, or peel the meat and dip it directly. A bite of meat, full and juicy!