Stir-fried Flower Armor

Name: Stir-fried Flower Armor
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Sixtieth; 3 tablespoons Cooking oil; 3g salt; 1 teaspoon Cooking Wine; 1 tbsp seafood sauce; 1.5 teaspoons Soy sauce; 2 pieces green pepper; 1 piece Chives; 1 small piece ginger

by Duoyun 3602

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I used to hear people say that eating a lot of sand is a lot of sand, I think most of it is not raised, the sand is not spit out or it is not washed with hot water. I change the water several times every time I raise it, and there will be a lot of sand spit out, and I wash it one by one with running water very seriously. The shellfish produced in this way are very clean.

Ingredients

1000g Sixtieth
3 tablespoons Cooking Oil
3g Salt
1 teaspoon Cooking Wine
1 tbsp Seafood Sauce
1.5 teaspoons Soy Sauce
2 pieces Green Pepper
1 piece Chives
1 small piece Ginger

Stir-fried Flower Armor

1. Put the sixties in the water, add a little salt, and put them in an ice pack for about 3 hours

2. Cut the ginger and green onions, remove the green pepper seeds and cut into small pieces

3. Put ginger in the water and bring to a boil, add a proper amount of cooking wine, boil for about 2 minutes under the high heat of the sixties, and cook until the sixties are fully opened

4. Wash the sixties a few more times, remove the meatless shells, and control the water after washing

5. Stir ginger and shallots in a hot oil pan until fragrant

6. Stir-fry under the sixties

7. Add a little cooking wine

8. Add 1 tablespoon of hoisin sauce, light soy sauce and salt

9. Add the green peppers and stir fry until the green peppers are broken

Tips:
1. Put some salt in the water for raising flower beetles, which can make the flower beetles spit out sand better. In summer, put ice packs or ice water, otherwise it will taste;
2. The time for frying the sixties should not be too long. The sixties are already half-cooked, and too long will affect the taste.