Method 1: The oyster is opened by skillful efforts, a good knife and a thick cloth. Oyster knives are important, if not, sharp daggers and mountaineering knives will do. The key to opening oysters is to find the right entrance, and unless you are a professional oyster opener, Zheng Sheng's suggestion is to enter directly from the oyster entrance, not from the tail. And usually eat oysters at home, oysters should not be washed after opening, but placed on crushed ice to keep them fresh, so that natural salt will not slip away.

Open American oysters:

1, first clamp the oyster body with thick cloth and fix it. Because American oysters are flat and irregular at the mouth, it is suggested that after the tip of the knife is inserted into the seam of the oyster mouth shell, it should be pried up and down with force to make the oyster shell crack and the opening clear.

2. Extend the knife into the ring to cut for a week, and cut off the tendon (i.e. the band position) connecting the oyster shell.

3. Cut off the connection between the oyster meat and the oyster shell.

Open Australian oysters:

1, enter the knife from the widest side and pry it hard until the oyster shell cracks slightly.

2. The horizontal knife cuts off the belt position.

3. Cut open the connection between oyster meat.

Method 2: After blanching with boiling water, take a one-dollar coin and pull it hard against the seam.