Ingredients: flower shell (clam)

Accessories:

Welsh onion

energy

garlic

Red pepper

condiment

Cooking wine

soybean

Pixian bean paste

vinegar

Detailed steps:

Put the bought flower nails in the shade, spit out the sand, then 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.

Stir-fry dried Chili, ginger slices, garlic and pepper, add Pixian bean paste and stir-fry until red oil.

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. Serve.

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

Spread another piece of tin foil, face up.

Put in the prepared flower armor.

Lift and tighten the four corners of the middle tin foil, and seal the flower nail in the tin foil.

Cover it (I don't have a cover 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.