1. Scrub the surface of the oysters to remove some stains and sediment.

After opening the oyster, carefully remove the oyster meat.

Use a toothpick or other sharp object to cut around the colored parts of the oyster.

Remove the intestinal glands and rinse the oysters with water.

2. Method: Open the washed oysters with a shell-opening tool. The shell has two flaps. Throw away the flat one and keep the deep concave flap for the oyster meat. Rinse the opened oyster meat with tap water, especially the skirt-shaped ones close to the mouth, and wash off the black layer.

After cleaning, place it on a plate and put it in a pot for steaming. If it is an extra large oyster, the cooking time is after the water in the pot boils, then steam over low heat for 15 minutes. If the oysters you purchased are small If the size is higher, the time can be shortened appropriately, because steaming for too long will affect the taste.

While the oysters are cooking in the pot, chop the garlic into minced garlic, mince the green onions, and put them on a small plate for later use. After steaming the oysters, remove the oysters from the pot and cover them with a lid.

Wash the pot, heat the pot, add peanut oil and stir-fry minced garlic and onions. Add an appropriate amount of salt and soy sauce. After about half a minute, take off the pot and pour the cooked seasonings evenly one by one until steamed. on top of the oysters, and then the steamed oysters are ready.