1. Prepare the onion, ginger, garlic and chili sauce
2. Boil the flower armor in a pot under boiling water, add ginger, salt, and a small amount of cooking wine to remove fishy
3. When you boil it to the point of opening, put it in ice water, so as to ensure that the fleshy teeth and fullness will not shrink
4. Hot pot with cold oil, stir fry with ginger garlic chili and chili sauce
5. Add the sixties and stir fry until boiling
6. Pour the cornstarch with water, add soy sauce, stir-fry until the juice is collected, add chopped green onion, stir-fry evenly and you're done.
Tips:Because it is almost cooked when it is first blanched, it does not take too long to prevent the freshness of the seafood from passing away during the later stir-frying.
