1. The big one is a spoon and the small one is a tea spoon.
2. Wash the oyster meat with salt water repeatedly, control the moisture, add 0.5 teaspoon salt, 0.5 teaspoon pepper and 1 tablespoon white wine and marinate for 10 minutes.
3. Peel the garlic and chop into minced garlic for later use. In addition, soak the vermicelli in water in advance.
4. Heat the oil pan and add 2 tablespoons of cooking oil.
5. When the oil is hot, add the minced garlic and fry. When the minced garlic is golden brown, turn off the heat and put it in a small bowl.
6. Add 2 tablespoons of steamed fish soy sauce and 1 tablespoon of oyster sauce in a bowl, and stir well.
7. Spread the soaked vermicelli evenly on the bottom of the plate.
8. Place the oyster meat evenly on the vermicelli, and evenly sprinkle the bowl of juice and garlic on the top.
9. After the steamer is steamed, it will be steamed on high heat for 8 minutes.
10. Pour out some of the water in the dish, and then sprinkle the chopped chives on the dish.
11. Heat 2 tablespoons of cooking oil and pour it on top of the ingredients in the dish.
12. Use 1 tablespoon of steamed fish soy sauce to dissolve the mustard paste, and then evenly pour it over the ingredients in the plate. If you don't like the taste of mustard, you can omit it.
