Preparation materials: 1500 grams of oysters, 150 grams of Chinese cabbage, 50 grams of onions, 15 grams of garlic, 100 grams of mozzarella cheese, 2 grams of salt, a little bit of black pepper powder
One, oysters bought back into the pool.
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Two, clean the mud with a brush.
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Three, and then use a tool to pry open the shells to remove the meat.
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Four, take out the meat rinsed and soaked in cold water.
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Fifthly, cut some diced scallions, mince some minced garlic, and cut some blanched chard.
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Sixth, the oyster shells will be picked out of the depth of one side of the brush with a brush, arranged into the baking dish.
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Seven, frying pan hot with oil to put onion diced sauté.
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Eight, and then zoom in on the minced garlic stir fry.
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Nine, and finally put the baby bok choy in.
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Ten, stir-fry for a few minutes to add salt.
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XI. Add black pepper.
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Twelve, and then the dish with a small spoon inside the shell of the oyster.
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Thirteen, arrange the oyster meat on the surface.
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XIV, sprinkled with mozzarella cheese put into 200 degrees preheated oven baked 10 minutes.
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Fifteen, take out and serve.
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