The oven is preheated to 200 degrees. Cut the onion with chopped green onion, crush the garlic into garlic, and cut the red pepper
Add 3 tablespoons of oil in a small pot, stir fry the garlic for 2 minutes until the garlic is dehydrated and whitened.
Garlic with oil and stir-fry with chopped green onion and red pepper, mix with white pepper and salt
Prepare the ingredients and then simmer them. Observe the clam shell and find the larger one to make it face down. Put on the gloves and hold the oysters. Insert the knives from the two clamshell joints.
Parallel turning the knife to find the point of force, and force a small slit
At this time, don't open the clam shell arbitrarily. There is a muscle that connects the upper and lower shells. Use a knife to stick the upper shell and scrape the muscle to cut the muscle. It will obviously feel that the shell is easy to separate.
Slightly lick the meat to the clam shell and place it on the baking sheet.
Evenly mix the garlic oil on the oysters, about half a teaspoon each.
Enter the 200 degree oven and place it on the upper layer for 8-10 minutes.
In the process of frying garlic, the garlic will be whitened by translucent dehydration, then turn yellow, and when it is white, it will stop and not overheat. Want to sizzle and avoid agglomeration Don't be shackled with empty hands, it is easy to get hurt, wear gloves for the oven or wrap a thick towel Immediately after the oysters are opened, enter the oven to prevent the meat from coming into contact with the air for too long. To prevent oysters from falling on the oven, you can use tin foil to make a small circle underneath. The oysters themselves have a light salty taste, not too much salt. Bake until the meat shrinks and it’s cooked, don’t overdo it.