1. Fresh oyster meat is laid flat on bamboo foil for exposure or drying. At the beginning of the sun every 1 ~ 2 hours to turn once, so as not to stick in the bamboo foil, a day after a little dry can be used in front of the oyster meat closed shell muscle bamboo perforation, a circle or a row of rope strung up, each circle (row) of about 20 ~ 30 oyster meat, and then sunshine for 3 ~ 5 days, it will be fresh dried oyster sunshine.

2, fresh sun-dried oysters must be dry in the sun and wind in the winter. After the Spring Festival, the air humidity is not easy to dry, even if the dry quality is not good.

3, sun-drying: after dripping water cooked oyster meat scattered on bamboo curtains in the sun, and timely removal of oyster meat sticking to the remaining shells, the first sunshine every 1 ~ 1.5 hours to turn once. At the same time will be different sizes of oyster meat separated by grade. Sunny weather 2 ~ 3.5 days, until the oyster meat hardened coat membrane touch easily broken until. In the rainy season can not be dried, can be used to dry the drying room drying.