The specific operation steps are as follows:

1. After buying the sixty-year-old armor, wash it repeatedly several times, rinse it thoroughly, then soak it in enough water to spit out the sand, and change the water several times in the middle. Half an hour before burning, add a spoonful of salt and an appropriate amount of sesame oil, stir it over and soak it again.

2. Rinse the scallops soaked in salt and oil again. Pour cold water into the pot and cover the scallops. Add cooking wine, scallops, ginger slices and scallions and blanch them. Remove all the scallops from the water and be sure not to boil them. Too long.

3. Take out the sixty-year-old beetles and rinse them in cold water. Because it is for children, it is convenient to get the meat and does not take up space, so I took off all the shells on the meatless side.

4. Peel and chop the garlic. You can use a small tool to crush it. Cut the chive leaves into small sections and cut a piece of ginger into shreds.

5. Heat the pan and pour oil. When the oil is hot, add minced garlic and ginger and sauté until fragrant. Add a spoonful of bean paste and stir-fry out the red oil (you can omit it if you don’t have it). Pour in the processed flower shells and add oyster sauce (if you don’t have it) You can omit it) Stir-fry the light soy sauce evenly, add some boiling water and simmer for two minutes to add flavor, add some sugar to enhance the flavor (taste and adjust the taste yourself), then add the green onion leaves and stir-fry over high heat for a while before the juice is reduced, and then take it out of the pot.