1. Wash fresh oysters
2. Boil a pot of water, put the oysters in and blanch for about a minute (pour a spoonful of cooking wine to remove the fishy)
3. The blanched oysters are sprinkled with pepper, salt and pepper and a little salt, and marinate
4. Wrap the oysters in fried flour (similar to flour, which is specially used for fried shrimps or other things bought in Korean stores anyway). The flour is also OK.
5. Stir the eggs and a little fried powder into a paste, put the fried oysters in the paste and turn around
6. Put the oysters in a hot oil pan (the temperature does not need to be too high, I use a medium-to-small fire)
7. Fry it until golden brown and fish it up (because the oysters can be eaten raw, and blanch for another minute, so it doesn’t take too long), about one and a half to two minutes.
8. If you want it to taste better, you can sprinkle some cumin or salt and pepper powder
9. The outer skin is crispy and the inset is fresh and tender
10. Certified: delicious
