Ingredients: ginger, garlic, millet spicy, sugar, salt, boiled water and onion.

Main tools: kitchen knife, chopsticks, pot.

1, use a kitchen knife to cut some Jiang Mo, minced garlic and a little millet spicy, not spicy.

2. Add soy sauce, add a little sugar to freshen up, add a little salt, then add 1-2 times the amount of soy sauce to dilute and stir evenly. You can add more water to the light taste, or put it in a pot to cook. Turn off the fire immediately after boiling, so that the taste of soy sauce will be much lighter.

3. Then add some chopped green onion and stir it evenly with chopsticks.

The role of oyster dipping sauce

1. Deodorization: Oysters belong to seafood and have a strong fishy smell. Eating with vinegar can properly remove the fishy smell.

2, color matching: the color of the aged vinegar belongs to the sauce red, which can be used to add color to the oysters, making the oysters with monotonous colors look very appetizing.

3. Aroma enhancement: Vinegar will produce ethanol, organic acids, aromatic esters and other components in the fermentation process, which smells very fragrant and makes people drool. It is very suitable for dipping oysters and jiaozi.

4. Refreshing: Generally speaking, vinegar contains sugars such as glucose, fructose and maltose, which can refresh oysters.