Ingredients

  • Sixty Years 500g
  • Dried chili 5 grams
  • Zanthoxylum bungeanum 5 grams
  • Pickled pepper 20g
  • Xiaomi spicy 20g
  • Onions 50 grams
  • Garlic 30g
  • Ginger 30g
  • Doubanjiang 1 spoon
  • hot girl 1 spoon
  • Seafood Sauce Half spoon
  • Oyster sauce 1 spoon
  • Dark soy sauce 1 spoon
  • Balsamic vinegar Half spoon
  • MSG 3g
  • Pepper 3 grams
  • Starch 10 grams

Steps

Spicy Sixty Flowers

1. Preparation materials: flower armor, onions, ginger slices, garlic slices, spicy millet, pickled peppers, dried peppers, and Sichuan peppercorns

Spicy Sixty Flowers

2. Pour water into the pot and bring to boil

Spicy Sixty Flowers

3. Add the scallops and cook until they open and take them out.Backup

Spicy Sixty Flowers

4. Pour oil into the pan and sauté onions, ginger and garlic until fragrant

Spicy Sixty Flowers

5. Continue to stir-fry dried chili peppers, Sichuan peppercorns, spicy millet and pickled peppers

Spicy Sixty Flowers

6. Add bean paste, hot girl, hoisin sauce, oyster sauce and stir-fry until red oil appears

Spicy Sixty Flowers

7. Add appropriate amount of water

Spicy Sixty Flowers

8. Season with dark soy sauce, balsamic vinegar, MSG and pepper

Spicy Sixty Flowers

9. Put in the flower armor and bake for a while

Spicy Sixty Flowers

10. Add water starch to thicken gravy

Spicy Sixty Flowers

11. Stir fry evenly

Spicy Sixty Flowers

12. Production completed

Tips

  1. The sand will be completely removed from the flower shells after being raised in sea crystal for about 5 hours. When blanching the shells, they can be fished out by opening the mouth. It is not suitable to bake the shells. Stir fry excessively to avoid separation of the meat shell. The seafood sauce is very sweet, so there is no need to add sugar. If you follow, save, and like it, the dish will taste better!