1. All materials are ready, soak the sixties in light salt water for about 3 hours
2. Boil water in the pot, and blanch the soaked and washed flower armor until it opens
3. Put a little oil in an enamel cast iron pan and saute the shallots and green onions
4. Put a little oil in an enamel cast iron pan and saute the shallots and green onions
5. Put the cleaned shrimp in an enamel cast iron pan and fry until it changes color and is ready for use
6. Add the remaining soup to the vegetables and meals evenly
7. Put the blanched spines into the vegetables, add 40 grams of spicy pot ingredients and stir evenly
8. Place the fried shrimps evenly on top of the vegetable dishes
9. Preheat the oven to 180 degrees, put the enamel cast iron pot with the ingredients into the lower layer of the oven, and bake on the upper and lower fire for 20 minutes
10. Sprinkle onion and coriander before eating
