Cooking Chinese New Year dishes at home

Ingredients: Japanese oyster sauce (LL) 250G, 6-8 slices of ginger, appropriate amount of ginger rice, 2 spring onions, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 2 teaspoons of honey

practice:

1 Soak the dried oysters for more than 4 hours (you can also soak them in the refrigerator overnight), the soaking water will turn white, gently check and clean the position where the dried oysters are turned inside out

2 Take out the dried oysters and skim/wipe dry, pour in the cooking wine and soy sauce, mix well, marinate for 30 minutes; take out the chopped green onion and skim the water for later use

3 Put the dried oysters into a bowl, add 3 slices of ginger and 1 sprig of spring onion, steam for 40 minutes, take out the dried oysters, and keep the oyster juice for later use

4 Put 2 tablespoons of oil in the pot, add sliced ​​ginger, ginger rice (use ginger rice to enhance the flavor of ginger) and shallots and stir-fry until the onions are burnt, remove all the ginger and shallots, add dried oysters, add oyster juice, Fry for 1-1.5 minutes on each side until slightly burnt and golden, turn the other side and fry for 1-1.5 minutes, add honey, and stir fry gently

5 Pick up the dried oysters, add a small amount of water to cook the candied golden oyster juice and prepare it for dishes/other dishes; put it on a plate, put chopped green onions on it and serve. The crispy taste of chopped green onions is especially delicious!

*Japanese dried oysters are basically very clean, and there are no grains of sand If the pot is big enough, it can be steamed at one time. The small editor's pot is relatively small, so it can be steamed twice

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