1. Soak the flower nail in salt water for several hours to spit out the sand and wash it;

2. Heat the pan, add oil, sprinkle with onion, ginger and garlic and saute until fragrant;

3. After the fragrance is exploded, pour the flower shell;

4. Stir-fry until the flower is ripe;

5. Sprinkle chopped green onion and serve.

Method 2

Ingredients: 3g of dried flower nail meat.

seasoning: 25g sesame, 2g cumin, 25g pepper, 4g salt, 3g pepper, 5g white sugar, 1g soy sauce, 3g chicken essence, 16g sand tea sauce, 2g scallion, 8g vegetable oil and 15g red grains.

Practice:

1. Wash the clams and put them into a dish, cut the dried peppers into sections, and dice the scallion;

2. Set the pot on fire, add a little vegetable oil, add the dried chili pieces and stir-fry until fragrant, remove the pot and chop it into powder with a knife, and put it into a bowl for later use;

3. Add vegetable oil to the pot and heat it to 6%. Add scallion, sand tea sauce, flower skin and salt to stir fry.

4. Stir-fry Gatt fresh soy sauce, white sugar, red distiller's grains juice, chicken essence and dried pepper powder;

5. Add cumin powder, pepper oil and cooked sesame seeds, stir well, take the pan and serve.

brief introduction of the flower beetle: also known as the clam, it is called the flower bug in some areas of Chaoshan, which is different from the blood bug. Mollusca, about 3 cm long, with oval shell, light brown and purple edge. Living on the shallow sea floor.