1 Put the bought flower nails in the shade, spit out the sand, scrub them clean, put cold water in the pot, put the flower nails in, and turn on the fire. Take chopsticks and take out the open flower nails (open one and clip one) by the pot and put them in cold water (ice water is better). After all the fish are picked up, change the water and drain for later use.

2 Stir-fry dried Chili, ginger slices, garlic and pepper, add Pixian bean paste and stir-fry red oil with low heat.

3 Add green onions for a while, then add soy sauce (a little more), cooking wine, a little water, and then add flower nails and stir well, then serve.

Pour a little oil into the wok, then spread a layer of tin foil and press it tightly with your hands so that the tin foil sticks to the surface of the wok.

5 spread another piece of tin foil, face up.

6 put in the prepared flower armor.

7 Lift the four corners of the tin foil and tighten them in the middle, and seal the flower nails in the tin foil.

8 put the lid on (I don't have a lid at home, so I use tin foil instead). Open the flip after 5 minutes, and then cover it as it is.

In another 5 minutes, take the pot and put it on the plate.