1. Brush the oyster shell several times;

2. Put half a pot of cold water into the pot, and put the oysters with shells into the pot;

3. After the water in the pot is boiled, it must be steamed for about 5-6 minutes. Once the oysters are opened, they need to be taken out of the pot immediately. If the steaming time is too long, the oyster meat will tighten and harden, which will seriously affect the taste;

4. Open the steamed oysters with a knife;

5. Open the shell and keep the whole oyster meat;

6. Add an appropriate amount of oil to the pot. After the oil is 50% hot, pour in chopped garlic, and then add chopped green and red peppers for color matching;

7. Slowly heat the medium and small fire to boiling, keep stirring, and smell the garlic after about 5 minutes;

8. Put a spoonful of boiled garlic on the oyster meat, spread it evenly, and then add a little soy sauce.

Methods of removing fishy smell from oysters;

1, first wash the oysters, soak them in cooking wine, and then add salt. After that, the oysters have no smell. Boil with salt water for 5 minutes, and then quickly remove the oysters and put them in ice water. Repeated actions will not happen;

2. In order to remove the fishy smell of oysters, it can be soaked in 3.0% ~ 5.0% salt water, the amount of salt water is 3 ~ 5 times that of raw materials, and the soaking time is 30 ~ 50 rain, during which it is stirred for 2 or 3 times, then washed with clear water and drained.

note:

1, boiled garlic paste can be refrigerated in the refrigerator for 2-3 months, and it can be used to make garlic shrimp, garlic baby dishes and noodles, and it can be scooped out with a clean and waterless spoon every time. The steaming time of oysters should not be too long, and the meat will be old. Steaming with shell can lock the original flavor better than steaming without shell. The good effect is frying;

2, such as fish and shrimp that are not too fresh, and then taste heavy. Those with medium fishy smell are boiled in boiling water, and the fishy smell is removed and the tenderness is retained. Steaming is sometimes used. Steaming can't remove fishy smell, but can only be used for semi-finished products. If there are too many oysters to use, blanch them until they are half cooked, then soak them in iced salt water to keep them tender, and steam them the next day.