In the past, I often heard people say that they ate a lot of sand. I think most of them didn’t raise it, didn’t spit out the sand, or didn’t scald and wash it. Every time I raise it, I change the water several times. There will really be a lot of sand spit out. After that, I seriously wash it one by one with running water. The shellfish produced in this way are very clean.

Ingredients

1000g flower beetle
3 tbsp cooking oil
3 g salt
1 teaspoon cooking wine
1 tbsp seafood sauce
1.5 teaspoons raw soy sauce
2 green peppers
1 handful of chives
1 small piece of ginger

Directions

Step 1
Put the flower beetle into water, add a little salt, and keep it in an ice bag for about 3 hours
Step 2
Cut shredded ginger and scallion, remove seeds and small pieces of green pepper
Step 3
Put ginger into the water and bring to a boil, add an appropriate amount of cooking wine, cook the flower shell over high heat for about 2 minutes until all the flower shells open
Step 4
Wash the flower armor several times, remove the shell without meat, and control the water after flushing
Step 5
In a hot oil pan, saute ginger and scallion until fragrant
Step 6
Stir fry the lower carapace
Step 7
Mix in a little cooking wine
Step 8
Add 1 tablespoon seafood sauce, some soy sauce and salt
Step 9
Stir fry the green pepper until the green pepper is broken