Compared with common oysters, Rushan oysters are abundant in winter, and the meat quality of Rushan oysters is fatter and better. Rushan oyster is shell-shaped, although different, but the overall shape is relatively regular, just like the shape of a big shell. Ordinary oysters have different shapes and do not have much regularity.

Steamed oysters with garlic: first clean the surface of oysters, then pry them open and clean them for later use. Then, chop the millet, onion and garlic, boil the oil, pour the chopped millet, onion and garlic into the pot after the oil is hot, add cooking wine, oil consumption, white sugar and soy sauce to stir fry, then pour them on the oysters respectively, and finally steam them in the pot.

Steamed oysters: clean the oysters and pry them open, then cut the garlic into pieces and put them in the oysters, and then boil the water in the pot. After the water is boiled, steam the oysters in the pot for 5 minutes. You can dip it in soy sauce when eating.

Remember, you must wash the oysters before cooking. You can brush off the dirt on the surface of oysters with a brush, wash them several times, and then pry them open after thorough cleaning.