Stir-fried 60-year-old

Overview

How to cook Stir-fried 60-year-old at home

Soak fresh flower beetles in light salt water for half an hour and spit out sand.
Wash several times to remove sand.
Boil water in a pot, add the flower beetles, and bring to a boil.
Wait until the flower armor has collapsed, then scoop it out.
Make a sauce. Take a clean small bowl and add cooking wine, steamed fish oil, oil and chicken essence.
Heat a wok, add oil, add ginger, Sichuan peppercorns, and chopped chili peppers (because my two-year-old son likes to eat them, I put very little chopped chili peppers, usually more), sauté until fragrant; add the scallops, stir-fry evenly, and then add a large amount of minced garlic.
Pour in the sauce, stir-fry evenly, add chopped green onion, stir-fry evenly.
Plate.