1. Smash the oyster with the back of a knife a little bit, pry it open with a knife, and cut open the part of the scallop, leaving half of the side, and cut your hands carefully.
2. Wash the remaining half of the oysters with their shells
3. Drain the water and put it in the baking pan
4. Mince garlic
5. Stir in Laoganma tempeh chili
6. Put it evenly on the oysters. For light taste, you can put a little bit less. Put it in the middle oven of the oven at 190 degrees and bake for 20 minutes.
