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2
Brush the nail surface with a clean brush.
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three
Soak the clean surface of the flower nail in salt water and let it spit out the sand as cleanly as possible until it can start frying the flower nail, then take it out and rinse it with water several times.
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four
Put a proper amount of water in the pot and boil until the water is loud (the water temperature is about 90 degrees), and pour in the flower buds. At this time, the shell of the flower armor was opened one by one. Turn it down with chopsticks and turn off the fire when all the flower shells are open. Put the pot together with the flower nails in tap water to dry, and then rinse the sand left in the shell one by one.
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five
Put cooking oil, big fire and hot oil in the pot, add dried Chili, prickly ash, bean paste, ginger slices and garlic slices, stir-fry to taste, and then pour the flower nail into the pot and stir-fry to taste.
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six
Stir-fry a few times, add water, about 50 ml, cover the pot and cook for about 1 min until the flowers are ripe.
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seven
Continue to stir fry, stir fry until dry, and turn off the heat. Sprinkle with chopped green onion, add salt, sugar and chicken essence and mix well. Dish
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