Roast storks

1

let's start with the sauce: two garlic chops and a little oil in a hot pot, and a minute of garlic fragrance, so that we can add a little salt to the pot, and then a little bit of my 20 pelicans will be enough with 2g salt and 3g

2

I've bought it back with a brush

3

Scratch it with a little cheese and wash it with fresh water

4

200 degrees and 10 minutes and 180 degrees and 2 minutes

5

When the product comes out of the pot, you'll like to add a couple of fat, sweet onions

6

It's made for dinner and dinner

7

Let's not get too rich for the final night

1 The oil in the seasoning should be just enough to cover the minced garlic. 2 Oysters contain seawater and are very salty, so they need to be rinsed clean. 3 Oysters have a natural salty flavor; the salt and a little light soy sauce are just to bring out the aroma of the garlic, so do not add too much. 4 Seafood is primarily about "freshness," so heavy seasoning is unnecessary; if you like it spicy, you can add a couple of small hot peppers to the seasoning. 5 My oven has a strong top heating element, so I cook them with bottom heat and use the top heat briefly for flavor to avoid burning... You can also cover the oysters with aluminum foil. 6 Adjust the specific oven temperature and time as needed.