Chaoshan oyster brand practice: fried taste: salty taste difficulty: number of junior high school students: 2 people preparation time: 5 minutes cooking time: "30 minutes main ingredients: oysters: 500 grams of eggs: 3 sweet potato powders: 4 tablespoons of shallots: 1. Accessories: fish sauce: 1 tablespoon coriander: 1 small handful of lard (refined): 4 tablespoons monosodium glutamate: 1 teaspoon of Chili sauce: 2 tablespoons of salt: 1 teaspoon of 655. All fresh oysters are soaked in powder 3, and mixed evenly into a paste without adding water. Use the water that comes with fresh oysters, add your favorite Chili sauce and mix well. 5. Wash the onion, use the white part, chop it and add it to the oyster mud, so that the chopped onion will taste better. You can also add chopped parsley 6 into it, and heat the non-stick pan to high heat first, so as to ensure that the oysters will not stick to the pan and become brittle. Pour the prepared fresh oyster sauce into the pot, stir while pouring, and spread the pot evenly. 7. Switch to medium fire. When the paste turns golden yellow, it will start to become brittle and the oysters will become transparent. At this time, if you want to fry the whole piece, turn it over from the bottom of the oyster with two scrapers, or cover the pot with a flat plate larger than the pot area, turn the oyster over the plate and slide it into the pot conveniently, but this is more troublesome and difficult. The easiest way is to cut the oyster into pieces with a spatula, turn it over, add a proper amount of lard around it, and continue frying until the upper and lower sides are crisp and golden yellow. Put it on a plate with fragrant leaves and fish sauce.