Tool materials: oyster 200g, sweet potato flour 120g, common flour 15g, pepper 1g, 4 eggs, soy sauce 1g, salt, garlic sprout 200g, Jiang Mo 10g.

1. Put the oysters in a large bowl, pour in the flour and stir gently with a spoon. If the oyster shell is found to be removed, adding flour can better remove the sediment. Pour in clean water and wash it several times until the water becomes clear. Take out and drain for later use.

2. Pour a proper amount of water into the sweet potato powder, stir evenly into a paste without particles, and then pour in chopped garlic.

3. Add pepper and salt, then add Jiang Mo and soy sauce, add 1 egg, and stir into a paste. Then pour in the prepared oysters and continue to stir gently. Be careful not to poke the oysters during the stirring process.

4. Break up 3 eggs and mix them into egg liquid for later use. Heat the right amount of oil in the pot, pour in oyster sauce, and spread it slowly into a cake on low heat.

5. After one side is completely set, turn the other side over and fry until it is set.

6. Pour the egg mixture around the oyster omelet and fry it again until both sides are completely cooked.