2. Slice ginger into the pot, grab a pinch of green pepper, a handful of dried pepper and a few red bell peppers, then prepare a proper amount of chives and parsley, wash and cut into sections for later use.
3. The soaked flower shell has been slightly opened, so it should be washed several times with clear water to fully clean the sediment inside for later use.
After all the materials are ready, we begin to cook. When the oil temperature is 50% hot, add ginger slices, pepper and pepper, add a spoonful of Chili sauce and a spoonful of Chili sauce, stir-fry with a small torch, stir-fry the Chili sauce in red oil, and pour in the flower buds for a while.
5. Then pour a proper amount of cooking wine along the edge of the pot and stir fry a few times. Take away the fishy smell by alcohol volatilization, add 10g soy sauce, and pour in a little water to start seasoning.
6. Add 10g oyster sauce, 2g pepper, 2g chicken essence, 3g salt and a little sugar to taste. Continue to stir-fry the flower shell for 2 minutes, so that the fragrance of the juice can penetrate into the flower shell. After the flower shell is tasty, turn to high fire to collect the juice. When the soup is basically dry, add a little bright oil to brighten the color, and then add onion and coriander to serve.