Cooking Steps

1. 

   Step1:Spit out the sand and use it. Add ginger and cooking wine into the water in the pot. Bring it to a boil. Pour in the water and bring it to a boil for 30 seconds. Turn off the heat and simmer for about 5 minutes. Remove most of the shells.

2. 

   Step2:Take half of the carapace. Dig out the flesh of the carapace.

3. 

   Step3:Soaked Longkou vermicelli. Cut and lay it on the bottom of the plate.

4. 

   Step4:Wash the Flammulina velutipes, cut off the old root, tear it up and spread it on the vermicelli.

5. 

   Step5:Huajia meat is spread on the Flammulina mushroom.

6. 

   Step6:Cut the garlic into minced pieces. Heat the wok with a little oil. Pour in the minced garlic and stir it to make it fragrant. Put it into a small bowl for standby.

7. 

   Step7:Secret sauce - take a bowl and put salt, sugar, cooking wine, ginger powder, soy sauce, oil consumption, fish head sauce with steamed and chopped peppers, red and chopped peppers, fried garlic oil. Mix well.

8. 

   Step8:Pour the secret sauce on the flower armor evenly. Add some boiled flower armor soup.

9. 

   Step9:Add water to the steamer. Heat it up. Steam the flower armor in the cage drawer for 5 to 7 minutes (depending on the size). Note - the steaming time is not easy to be too long.

10. 

    Step10:Steamed dishes are delicious, spicy, tender and delicious. It's a good drink.