First, the production steps
1. Clean the oysters first and remove the dirt on the surface.
2. Pour a proper amount of water into the pot and add the oysters.
3. Bring the fire to a boil, pour out the water and pick up the oysters for later use.
4. Heat the pan, pour a little olive oil and add Jiang Mo.
5. Stir fry for a while and put the green onions together.
6. Inject appropriate amount of boiling water and bring to a boil.
7. Add the cooked oysters.
8. Add a little salt and pepper after boiling.
9. Add coriander before turning off the fire.
Ingredients: 480g of oyster, one onion, four slices of ginger, two slices of laver, one teaspoon of salt and sesame oil, one tablespoon of wine, a little pepper and five bowls of clear water.
Practice: (1) Open the shell, take out the oyster meat, mix it with salt and corn flour, wash it, blanch it in boiling water, drain the ginger and wash it, cut the onion into small pieces, cut the laver into small pieces, boil the water, season it with salt and pepper, and then cook the oyster, that is, remove the laver slices and onion grains, add wine and sesame oil, and put it in a bowl.
Third, note: oysters are generally rubbed with crude salt and raw flour; However, some people think that as long as the raw clams are put in a drain basket and gently rinsed under the throat, the cooked soup will taste more delicious.