Ingredients: garlic, scallions, millet chili, soy sauce, oyster sauce, salt and oil in moderation. Prepare some baking soda and vinegar.
2, practice:
(1) buy back the oysters in advance, put the water on 1-2 days, so that the oysters spit out the body of the sediment and dirt. After soaking, add a small amount of salt, baking soda and vinegar in the water to melt, pour the oysters, soak for 30 minutes, open the oysters in half, leaving the deeper half of the shell.
(2) After all the oysters are processed, brush the inside of the oysters with a brush, and the shells and meat should be cleaned in place, especially if there is a black film, which should also be cleaned up. Shuffle them two more times, drain and set aside.
(3) Prepare the ingredients - peel and pat the garlic, mince the garlic; clean the scallions, separate the green onion leaves from the white onion and mince; remove the millet chili peppers, cut them in half, remove the seeds and pith (to reduce the spiciness), and cut them into small pieces.
(4) start the pan heat, add more than usual fried vegetables double the oil. Heat on low heat (must be low heat), pour in half of the minced garlic, stir-fry until the color is slightly brown. Then pour in the other half of the minced garlic, add millet chili and white onion, a little salt and chicken essence, a spoonful of oyster sauce, moderate amount of water (not too thin), mix well and then directly out of the sauce is ready.
(5) turn on the oven, preheating temperature 200 degrees, up and down preheating 2-3 minutes. Oysters arranged baking disk, into the oven, time control 9-10 minutes or so (time must be controlled), oysters are basically cooked.
(6) time, take out the oysters, scoop the right amount of sauce poured on the oysters (do not pour more, to prevent overflow), and then into the oven on the 2-3 minutes on the good (time to control), oysters into the flavor of the fresh, eat more when sprinkled with green onions, embellishments and aroma. Bite into a bite, each burst juice, tender and delicious.