Ingredients: 500g of squama manis, garlic 1 head, ginger 1 chunk, onion 1 root, a small bowl of dried pepper, dried pepper 1 handful, proper amount of salt, proper amount of chicken powder (or monosodium glutamate) and a spoonful of bean paste.
1. Prepare all the ingredients: flower shell, garlic, ginger, onion, dried pepper and dried pepper.
2. Cut garlic and ginger into coarse grains; Cut the scallion into sections, and separate the scallion sections from the scallion sections; Cut or cut the dried peppers into small pieces.
3. Soak the flower nail in 40 degrees warm water for ten minutes and then wash it. Boil the water in the pot, pour it into the flower shell after boiling. When the flower shell is opened, it can be picked up and put into cold water for later use. The flower nail that can't be boiled is dead and can't be taken.
4. Another pot. Pour some cooking oil into the pot. When the oil is hot, pour in the scallion, fry until the scallion is brown, and pick up the scallion for later use. Pour in small pieces of dried peppers, stir-fry until the dried peppers slightly change color, add dried peppers, garlic and ginger, and stir-fry until the fragrance is overflowing. Add a spoonful of bean paste and color it with oil-fried bean paste.
5. Pour in the cooked flower nail and stir fry evenly. Add the onion and stir fry together. Season with salt and chicken powder.
6. A plate of spicy and delicious pepper flowers is ready.