Wang Fan picked up an oyster and placed it on its side, standing up: "Watch this, use the back of the knife to knock it a few times here, creating a small opening."

As he spoke, he began to tap with the back of the kitchen knife, "duangduangduang."

The live oyster shells are tightly closed, and without knocking, it's hard to open them.

With the tapping of the knife, many chips appeared on the oyster shell.

After stopping and shaking off the chips, Wang Fan took a small knife, inserted it into the gap created by the knocking, and twisted, prying open the oyster shell.

With a flick of the hand, the translucent oyster meat was presented in front of the three of them.

Fresh oysters have no off-putting smells, only a faint sea aroma, which isn't noticeable unless you have a keen sense of smell.

Li Wei watched while recording with his phone, preparing to make a short video to post in the group and online, promoting his master and making it easier for him to study later.

"See that? That's how you do it."

Li Wei put away his phone and nodded to Feng Haoyu; if they couldn't learn something so simple, they might as well smash themselves with a block of tofu.

Handing them two kitchen knives, Wang Fan said, "You two start cracking oysters, estimate your appetite, and do about 20 more as a practice run for me first. I know your appetites; no need to hold back."

These oysters are only 5 yuan a jin now, not some precious item, and he was worried the two would feel too embarrassed to eat more.

Li Wei chuckled, "Don't worry, master, we definitely won't hold back with you."

Wang Fan nodded, "While you guys are doing this, I'll explain how to make the sauce."

He then took out a bowl of pristine garlic, all pre-peeled, purchased from the System Mall. They were a bit pricier than unpeeled ones but of much better quality.

"The flavoring for oysters mainly comes from a garlic chili sauce. Making the sauce is divided into raw and cooked ingredients, and now I'm going to work on the raw ones."

The two continued cracking oysters while listening to Wang Fan, with the sound of shell-cracking not being too loud to affect their hearing.

"Remember, minced garlic must be chopped, not crushed, as crushing can make it watery and sour, spoiling it."

As Wang Fan spoke, he kept chopping, quickly turning the bowl of pristine garlic into fine mince.

"Next is seasoning. Fresh oysters need the cleanest seasonings, so choose these additives-free oyster and abalone sauces."

"As you stir, pour in vegetable oil; this raises the cooking temperature, preventing the garlic chili sauce from being too spicy."

Wang Fan explained each step, detailing the cautions and reasons, teaching thoroughly without holding back.

The two listened intently, giving it their all to not miss a word.

Having set aside the garlic chili sauce, Wang Fan took out a bowl of washed small chilies.

"Next, we make the cooked ingredients, mainly small chilies. A 5 to 1 ratio with garlic mince is very spicy; you can adjust the spice by changing proportions."

"After chopping the small chilies, chop an equal weight of garlic to make the garlic chili sauce. Chop the cooked ingredients finely for better aroma and longer shelf life."

Li Wei watched, eyes gleaming.

He whispered to Feng Haoyu, "Wow, master's knife skills are amazing, look at how the garlic is minced, unbeatable."

Feng Haoyu nudged him, "Stop whispering! Pay attention!"

Just then, they suddenly heard Wang Fan's voice, "The garlic chili sauce is done."

???

Li Wei and Feng Haoyu looked at Wang Fan, bewildered, and at his pot of bubbling, fragrant garlic chili sauce.

What's going on???

Someone tell me what in the world is going on?

Wasn't master just chopping garlic and chili a second ago?

How did the garlic chili sauce get finished in the blink of an eye?

Where did the oil in your pot come from?

Why is it still bubbling?

When did you heat the oil?!

Li Wei and Feng Haoyu could only describe their feelings at this moment as collapsing, like in school when the teacher writes the first word on the blackboard, you get distracted for a moment, then look up to find the board filled with writing.

What happened in between?!

Seeing the two's constipated expressions, Wang Fan curiously asked, "What's up? Any part you don't understand?"

Feng Haoyu laughed awkwardly, "Master, after you chopped the garlic and small chilies, we kind of got brain overload. Could you demonstrate again?"

Darn Li Wei! I'll make sure your bunghole gets a reckoning later!

Wang Fan smiled, "Sure, this garlic chili sauce is likely to be used up today, so making more is no problem. But this time, pay attention; I'm only doing it again today."

He then chopped some more small chili and garlic mince.

"Heat the pan, add oil, and once it's seventy percent hot, pour out half and drizzle it over the garlic chili sauce. This step prevents the sauce from burning in the pan."

"Mix well, then pour into the oil pan."

At this step, the whole shop began to fill with a rich aroma of garlic and chili, growing stronger and stronger.

"Take a deep breath and remember this fragrance; when you smell it, it means it's perfectly cooked."

Li Wei and Feng Haoyu obediently took a deep breath, imprinting the aroma in their minds; whether their hands could master it was another story.

"Master, I think if I master this garlic chili sauce, I'll make a fortune even selling grilled shoe soles."

"Unbeatable, why sell grilled shoe soles? Just selling garlic chili sauce sushi could make you a fortune."

Wang Fan looked at them deeply, saying earnestly, "Making money is essential; no one dislikes money. Those who say they don't only say it because they have a lot. But remember, it's okay to earn money, but not against your conscience. If you start a shop in the future and cut corners, I won't hesitate to open one nearby to put you out of business. I can't afford to lose my reputation with my skills; remember that?"

Li Wei and Feng Haoyu felt a tightness in their chests and quickly promised, "Don't worry, master, we'd never do such things!"

Wang Fan nodded in satisfaction, "Alright then, wash the cracked oysters and clean out any debris, so your teeth don't get a surprise when eating. Ensuring the diners are happy with these details is essential. Do it right, and you'll have clean money piling up."

While the two washed the oysters, Wang Fan chopped a bit of scallion.

"Scallions are sprinkled on the oysters last, enhancing both appearance and flavor variety. Once cleaned, let's start grilling."

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