1. The sixties are bought and kept in the water for 2 hours. They must be cleaned in the middle. Change the water several times until the water is clear and there is no sediment.
2. Garlic cut rice
3. Heat oil in the pan
4. Add garlic and stir fry on medium-low heat until it is slightly golden
5. Pour in the sixties and stir fry evenly
6. Add the soy sauce and the chicken essence, and quickly continue to stir-fry for a while
7. Put the sixtieth piece on the bottom of the pot as much as possible, no need to add water, the sixtieth piece will get water
8. The sixties are slowly opening up. It is best to use chopsticks to pick up the opened ones first, so as not to separate some of the overcooked fleshy shells, and they can be out of the pot when they are all opened.
