1. Brush the shell of the oyster with a brush and pry it apart. I bought the Rushan oyster on the Internet. The famous oyster is very fresh and plump. I eat it by myself, so I bought a large one.
2. Chop the garlic into the minced millet, slice the spicy ring, and chop the green onion to the right amount of vegetable oil. Heat 50% of the oil, and boil the minced garlic. Turn over a low heat and pour in the millet spicy ring and the chopped green onion. A small amount of oyster sauce and steamed fish soy sauce
3. Pour the prepared sauce on the oysters. If you like to eat vermicelli, you can put the vermicelli first and then pour the sauce so that the vermicelli fully absorbs the oyster sauce and the sauce and it will not be confused. I have a mistake.
4. Put the raw oysters in the lower layer of the oven to prevent the upper layer from drying out and the battering will affect the taste. The fire is 195 degrees and the 185 degrees are baked for 12 minutes. The oysters here are larger and the baking time is longer.
Tips:The oyster itself has the salty taste of seawater, so don’t put salt in the garlic sauce. You must put less in the oyster sauce steamed fish soy sauce to improve the taste.
