Flower armor at will

Oyster sauce (Lee Kum Kee or Haitian) two tablespoons or increase

Lee Kum Kee Garlic Chili Sauce (suitable for Guangdong tastes) one tablespoon

Garlic a number of

Scallion a number of

Garlic Fried Flower Armor

Step 1:

Pan in a pot of cold water to cover the flower armor, cover the pot, boil water until the flower armor opening, flower armor opening turn a few times, a cooked immediately fish up one side of the drained water to be used. (Do not roll too long, the meat will become old and shrink. I buy fresh flower armor, are the water is boiling, flower armor is almost the same time open, turn a few times on the fish up. You can break the other half of the shell if you have the spare time.)

The second step:

The hot oil in the pan under the garlic stir fry for 5 seconds, followed by oyster sauce + chili sauce + green onions and garlic stirred immediately pour the flower armor into the stir fry evenly can be on the plate (this step should be fast hands and feet, do not stir fry for too long, the flower armor is evenly wrapped in the sauce on the pan immediately, otherwise oyster sauce is more and more frying the more paste the pan).