Prepare ingredients: flower armor; spices prepared in advance: dried chili peppers cut into 2-cm-long segments, peppercorns, bean paste, ginger peeled and sliced, garlic peeled and sliced, green onions cleaned and sliced into scallions, salt, sugar, chicken essence.

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2

Scrub the surface of the flower armor with a clean brush.

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3

Soak the surface cleaned flower nail in salt water and let it stand, let the flower nail spit out the sand as much as possible until you want to start frying the flower nail and then fish it out and rinse it with clean water a few more times.

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4

Pot into the appropriate amount of water to boil until the water rings (water temperature of about 90 degrees), pour into the flower armor, which is the flower armor "ping ping" one by one to open the shell. Use chopsticks to turn down the flower armor shells all open, turn off the heat. Rinse the pot with the shells under tap water to dry, then rinse the shells one by one to remove any remaining sand.

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5

Put cooking oil into the wok, turn on the fire, and when the oil is hot, put in the dried chili pepper segments, peppercorns, soybean paste, ginger slices, garlic slices, and stir-fry for flavor, and then pour the flower nails into the wok to stir fry constantly to get the flavor.

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6

After stirring for a few times, add the water, about 50 ml or so, put on the lid of the pot, and cook the flower nail for about 1 minute.

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7

Continue to stir-fry, stir-fry to dry the water and turn off the heat. Sprinkle in chopped green onion, add salt, sugar, chicken essence and mix well, serve.

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