Oysters: Fresh, washed oysters.
Ginger: To taste, finely shredded.
Green onions: to taste, finely shredded.
Cooking oil: to taste.
Soy sauce: to taste.
Cooking wine: to taste.
Coriander: to taste, chopped (optional).
Cleaning up oysters:Wash the oysters to ensure that there are no impurities on the surface.
Prepare the steaming tray:Spread a layer of shredded ginger on top of the steaming tray and top with the oysters.
Prepare the dipping sauce:Add an appropriate amount of soy sauce and cooking wine to a small bowl, sprinkle with some chopped green onions, and stir well.
Dipping Sauce:Drizzle the mixture evenly over the oysters.
Steaming in the pot:Place the steaming tray in the steamer and steam over high heat for 5-8 minutes, or until the oyster meat turns white.
Garnish with coriander:Once removed, you can sprinkle some chopped cilantro to add aroma.
Cooking oil hot pan:On the stovetop, heat the green onion and ginger in hot oil and drizzle over the oysters.
The cooking time should not be too long to maintain the tender taste of the oysters.
A small amount of chili oil or peppercorn oil can be added to the dipping sauce according to personal taste.
The oysters are steamed to release a delicious soup that can be eaten with rice.
This steamed oyster is a simple and refreshing way to cook, retaining the flavor of the oysters themselves, while the combination of dipping sauces adds richness to the texture. Remember to be careful with the oyster shells when eating and enjoy a delicious steamed oyster!