Add 1 teaspoon of salt to the water, soak the flowers and simmer the sand, cut the green and red pepper, cut the garlic, cut the ginger, cut the chives, and add more garlic and scallion than the usual stir-fry.
After the hot oil pan, sauté the onion ginger and minced garlic and stir-fry the Thai sweet and spicy sauce. Add the green and red pepper to the five-layer cooked. Wash the water and drain the pan. Stir fry, add some sweet chili sauce. Let each flower can get the sauce
After the stir fry, add the lid to the pot for a little while, let the armor open in a short time, then quickly stir fry evenly.
The variety of peppers is different. If you want more spicy flavors, you can add small red peppers. The opening time of the flower armor is inconsistent. I usually cook one in a clean bowl and move it fast. Otherwise, the armor will be old. When all the cooked, turn off the fire and pour it into the pot.