Steamed Oysters with Garlic Vermicelli [teacher Kong to Cook]

Steamed Oysters with Garlic Vermicelli [teacher Kong to Cook]

1. Peel the garlic, wash and control the moisture, pat the garlic cloves flat, chop them into minced garlic and set aside. (It is better to use a single head of garlic, if not available, ordinary garlic is fine.)

2. After the pot is heated, pour 200 ml of rapeseed oil.

3. Pour in the minced garlic and stir fry with a spatula to avoid muddy bottom.

4. Fry until all the garlic aroma comes out, and the edges are slightly golden. Don't deep-fry until it gets old, add salt to taste.

5. Pour the boiled garlic into a bowl and set aside.

6. The Longkou vermicelli is soaked in advance.

7. Brush the oyster shell a few times with a brush, then use a knife to open the oyster and take out the whole oyster meat. Put an appropriate amount of soaked Longkou vermicelli on the oyster shell.

8. Put the oyster meat on top.

9. Top each oyster with an appropriate amount of steamed fish soy sauce.

10. Put in an appropriate amount of garlic sauce.

11. After the water in the pot is boiled, steam on high heat for about 5-6 minutes. (If the steaming time is too long, the oyster meat will shrink and become hard, which will seriously affect the taste.)

12. When it's time to take out the oysters, you can sprinkle an appropriate amount of green onion to match the color and serve.