1. Ingredients: 5 pounds of oysters, 1 bundle of vermicelli, 5 heads of garlic, 3 chopped green onions, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chili sauce, appropriate amount of sesame oil, and a little sugar.

2. Prepare the ingredients. Wash the oysters with a brush. Prepare 3 heads of garlic to peel, a spoonful of chili sauce (the chili sauce tutorial has been published before), and three chives. Friends who like to eat vermicelli can add vermicelli. Soak in water.

3. Chop all the garlic into fine pieces, the more minced the better.

4. Heat the oil in the pot until it is 50% hot. Add the minced garlic over medium-low heat and fry until it turns golden brown. Dish out the oil at the bottom of the pot.

5. Add a spoonful of light soy sauce, 2g salt, 1g sugar for flavor, and a spoonful of sesame oil to the fried minced garlic. Stir evenly and set aside.

6. This step is mainly to pry open the oysters. However, if it is difficult to pry open the oysters, you can first steam them for 2 minutes, so that the oysters will open their small mouths and be easier to pry.

7. Pry open the oysters and rinse the shells to ensure that the oysters are clean and free of sediment.

8. Put the washed oysters into the steamer. At this time, you can turn on the fire and add ingredients to the oysters while boiling water. Add the soaked vermicelli, don't add too much vermicelli.

9. Put a spoonful of the previously fried garlic sauce and a small amount of chili sauce on each oyster. If you don’t have chili sauce, use millet chili instead.

10. Cover the pot and steam over medium heat for 5 minutes. Open the lid and add chopped green onion and a little bit of raw garlic (you can leave it out if you don’t like raw garlic). Serve on a plate.

11. The plump oysters with the juice are super enjoyable to eat one by one. It is hygienic and economical to make at home. It is delicious and not too meaty, and is a must-have for late night snacks.