Practice: 350g of flower nail spit sand, wash it, put it in the pot, add ginger and onion cooking wine, and cook until it opens. Boil 300g shrimp in the pot until it becomes discolored, remove it, wash and shell it for later use. Sauce preparation: 2 tablespoons soy sauce, 6 tablespoons steamed fish soy sauce, appropriate amount of chicken essence, 1 tablespoon pepper oil, 1 tablespoon cooking wine, 1 tablespoon sugar, half a tablespoon oyster sauce, 4 tablespoons Chili sauce, 2 tablespoons minced garlic, appropriate amount of green pepper and appropriate amount of coriander, and stir well for later use. Pour the sauce into the flower shell and shrimp, stir well, and refrigerate 1 hour.