Ingredients: Huajia, spicy millet, garlic, Longkou vermicelli, light soy sauce, cooking wine, homemade red oil, green onions, coriander, tin foil.

Method:

1. After buying the sixty-year-old turtle, soak it in salt water and spit out sand. (Water covers the sixty-five-year-old toadstools, add 2 tablespoons of salt and a little oil.)

2. Remove, wash and drain. Cut the millet into rings, mince the garlic, mince the green onion, and cut the coriander into small pieces.

3. Take a flat-bottomed bowl, put tin foil on the bottom of the bowl, and press out a bowl shape. (The tin foil should be stacked slightly thicker.)

4. Put in the flower armor and add a little cooking wine to remove the fishy smell. Add red oil and light soy sauce to the pot and cook. (Put the tin foil paper directly on the open fire and cook.)

5. When the sixty sixties gradually open their mouths, add the garlic and millet pepper and stir well.

6. Add Longkou vermicelli and stir evenly.

7. When the vermicelli becomes soft and all the sixty-year-olds open their mouths, sprinkle a little minced green onion and coriander, and place it on a plate with the edges of the tin foil paper.

8. Stir evenly and eat.