Ingredients

Clam (flower clam)

Green onion

Ginger

Garlic

Soy sauce

Pixian bean paste

Vinegar

Dried chili pepper

Homemade tinfoil flower armor Method

Put the purchased scallops in a cool place, spit out the sand, and scrub them clean. Put cold water in the pot, add the scallops, and turn on high heat. Use chopsticks to take out the open flower armors at the edge of the pot (open one and pinch one) and put them into cold water (ice water is better). Remove everything, change the water, drain and set aside

Saute the dried chili peppers, ginger slices, garlic and Sichuan peppercorns until fragrant, add Pixian bean paste and stir-fry over low heat to produce red oil.

Add the scallions for a while, add soy sauce (a little more), cooking wine, a little water, then add the scallops, stir-fry evenly, and serve.

Pour a little oil into the iron pot, then spread a layer of tin foil and press it tightly with your hands to make the tin foil stick to the surface of the pot.

Put another piece of tin foil with the shiny side facing up.

Put in the prepared flower armor.

Lift up the four corners of the tinfoil and tighten it in the middle to seal the flower armor inside the tinfoil.

Cover the pot with a lid (I don’t have a pot lid at home and use tin foil instead). After 5 minutes, open it and flip it, then cover it as it is.

After another 5 minutes, remove from the pot and plate.