Tools/Ingredients

1 dozen oysters (medium size) (12 pieces), 150 grams of garlic, appropriate amount of oil, salt, a small amount of chicken essence, a small amount of white wine, a small amount of pepperlt; brgt ;

Steps/Methods

1

To buy fresh oysters at the market, you can ask people at the market to help pry open the oyster shells, or you can buy them home. Handle it yourself. How to handle it: Carefully clean the oyster shell with a brush, flatten the edge of the oyster shell with a hammer or a strong object, and then pry open the oyster shell with a flat-blade screwdriver. Fresh oysters can be eaten after opening their shells and sprinkled with an appropriate amount of lemon juice. They taste very delicious, but they must be very fresh.

2

Peel out the oyster meat from the oyster shell, put it in a bowl, add a little white wine, salt, and pepper and marinate in the refrigerator for 15 minutes.

3

Peel the garlic and chop it into minced garlic. Put an appropriate amount of oil in the wok (the same amount as the garlic), and stir-fry the minced garlic over low heat until it becomes fragrant. , fry until slightly golden brown. Be sure to use low heat and stir frequently with a frying spoon to prevent the minced garlic from sticking to the pan. Rinsing the garlic with water before frying can remove the mucus on the surface of the garlic and prevent the garlic from sticking to the pan, but the flavor of the garlic will also be lost.

4

Put out the fried minced garlic together with the oil, let it cool and then add salt and chicken essence according to taste. It can be slightly saltier than usual.

5

Put the marinated oyster meat into the washed oyster shell, and spread the prepared minced garlic on top of the oyster meat.

6

Put the oysters into the lower shelf of the oven and bake them over low heat for about 20 minutes until the oyster meat shrinks slightly. Finally, bake them over high and low heat for 1-2 minutes until the garlic is minced. Just color it. If the oven at home does not distinguish between upper and lower heat, you can cover the oysters with a piece of tin foil to avoid burning