1. Wash the sixtieth shell.
2. Pass the flower beetle over water and boil the flowering crustacean. Pick up and rinse off the excess shells one by one.
3. Cut green pepper into small slices, don't cut green onion tail into sections.
4. 4 slices of ginger, 3 cloves of garlic, and a little tempeh.
5. Half a spoon of shacha sauce, 1 spoon of oyster sauce, 1 spoon and a half of soy sauce, a little salt, appropriate amount of sugar, chicken essence, starch, add a little water and mix well with the sauce.
6. Add the ginger slices and garlic in a hot pan, add the tempeh and sauté until fragrant.
7. Add the green peppers and green onions and stir fry a few times.
8. Stir a few times under the sixties.
9. Add the previously mixed sauce and stir fry quickly.
10. Stir fry until the sauce is a little thick, and serve on a plate.
Tips:Tips: After the sixties have been watered, be sure to rinse them carefully one by one, because some have sand and some are dead, and they are all mud inside.
