Deeply Fried Big Oyster

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Ingredient mixing

big oyster cleaned 750g, crispy slurry 300g, pepper 15g, salt 25g, monosodium glutamate 20g, sesame oil 5g, ginger wine 25g, peanut oil 1000g,

Cooking method

Fire the cooking pan hot with open fire and put in some peanut oil. When the oil is cooked to 70% hot, move the pan from fire and pour some water onto the oyster, dip every oyster piece with crispy slurry and put into the pan and then move the pan to the fire. Fry the oyster pieces into light yellow with moderate fire (control the oil temperature between 1800C to 2000C, for the too high oil temperature will make the oyster pieces cooked outside but fresh inside and the too low oil temperature will make the slurry not good). Then turn up the fire to fry the oyster hard and then fish them out, stack the pieces on the plate and then serve with the salt and juice.