Recipe calories: 8.2 (kcal)

Main ingredient

Flower armor 500g

Methods/steps

Prepare ingredients: flower armor; condiments prepared in advance: dried chili peppers cut into 2-cm-long segments, peppercorns, soybean paste, peeled and sliced ginger, peeled and sliced garlic, green onions washed and sliced scallion, salt, sugar, chicken essence

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

Surface cleaned flower armor soaked in salt water to stand, so that the flower armor as much as possible to spit out the sand, until you want to start frying the flower armor and then fished out with water a few more times.

Pot into the appropriate amount of water to boil until the water rings (water temperature of about 90 degrees), pour into the flower armor, this time 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. Put the pot together with the flowers and nails into the tap water to rinse dry, and then one by one, the shells of the residual sand rinse clean.

Put cooking oil in the wok, open the fire, heat the oil, put in the dried chili pepper, pepper, bean paste, ginger, garlic, stir-fry to taste, then pour the flower nail into the wok and stir-fry to taste.

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

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