Flower shell, green pepper, red pepper, onion, shredded ginger, garlic

A spoonful of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, and half a spoon of chicken powder. Stir well and set aside.

Steps:

1. Take hot oil out of the pan, add shredded ginger and garlic and stir-fry until fragrant, then add green pepper and onion and stir-fry for one minute.

2. Pour in the flower shell, stir fry a few times, cover and stew for one and a half minutes (90 seconds).

3. Open the lid and pour in the prepared juice and stir fry evenly (if the flower nail is not fully opened, you can stir fry it a little, don't stew it, the flower nail with an opening will shrink faster, and it may be dead if it can't be opened).

4. Finally, add water starch (one spoonful of starch to four spoonfuls of water) and stir-fry evenly (this step can omit water starch).

skill

The shell must not be fried for too long. If fried for a long time, the meat will shrink and get old. Generally, the fried flower shells are cooked.