【Spicy Huajia】

Put an appropriate amount of the flower beetles into the water, add an appropriate amount of salt and mix evenly with your hands. Drop in an appropriate amount of sesame oil and let it sit for 1 hour. After an hour, scrub it with your hands. The sixtieth nails will spit out the internal organs and sand. Then change the water several times and wash them clean.

Appropriate amount of fat, cut into thin slices and set aside. Appropriate amount of small red pepper, break it in the middle and then chop it into pieces. Set aside in a bowl. Appropriate amounts of minced garlic and minced ginger.

Heat the pot, add an appropriate amount of oil, light the pot, add the fat, extract most of the fat, add minced garlic and stir-fry until fragrant. After the minced garlic is fragrant, add the chopped red pepper and stir-fry. To remove the dryness of the pepper, add small amounts of water several times and stir-fry. When the chili changes color, stir-fry until fragrant, bringing out the sweetness of the chili.

Pour in the Huajia and pour in a spoonful of Erguotou wine, cover the pot and simmer for 15 seconds. After 15 seconds, open the lid, add an appropriate amount of water to the scallops, add an appropriate amount of pepper and salt, add the minced ginger and stir-fry evenly, cover the pot, and cook over high heat until all the scallops are fried. Open the lid of the pot and reduce the juice over high heat. Add chicken essence to the soup and sprinkle with chopped green onions. Stir well and serve.

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