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Main ingredient: flower armor (clams)

Accessories:

Scallion

Ginger

Garlic

Dry Chili

Seasoning

Wine

Soy sauce

Pixi County Bean Sauce

Vinegar

To buy the back to the flower armor put in the shade to spit clean sand after scrubbing clean, in the pot of cold water, under the flower armor, turn on high heat. Take chopsticks to the side of the pot to open the flower armor (open a clip a clip) out into the cold water (ice water is better). All fished up after the water to drain spare

Will dry chili, ginger, garlic, pepper burst incense, add Pixian bean paste stir-fried red oil over low heat.

Join the scallions for a few moments and put soy sauce (a little more), cooking wine, a little water and then put the flower armor stir fry evenly, sheng out.

Pour a little oil in the iron pot, then lay a layer of tinfoil, press firmly with your hand, so that the tinfoil tightly against the surface of the pot.

Lay another sheet of tinfoil, shiny side up.

Place the prepared flower nails.

Lift the corners of the tin foil and tighten them in the center to seal the nails inside the foil.

Cover the pot with a lid (I don't have a lid at home, so I use tinfoil instead.) After 5 minutes, open the pot and turn it over, then cover it as is.

After another 5 minutes, rise the pan and serve.