Peas are to be divided into tender and old peas, and tender peas are commonly eaten. There are two ways to eat simple and delicious, I like.

One, half fat and half lean pork chopped, in the hot frying pan with some pepper and ginger and garlic grains (there are beans better), into the minced meat stir fry and then add peas together, add salt and soy sauce as appropriate, the last seepage of soup to the diffuse to the eight points, covered with a lid to smother can be.

Two, the tender peas and rice porridge together, nothing to put, eat up the fragrance and delicious, suggest that like light taste you try.

The old peas are also very fragrant when done well. The old peas are carefully sifted, the sand and bad grains are removed, and put into an iron pot for dry frying (no oil is needed in the pot), stirring rapidly and constantly. So that the beans fully and balanced fried to wither cooked state (pay attention to the fire, do not fry too much into the charcoal) and then seepage of water to the pot while hot, the water should be diffused over the peas, cover the lid, medium heat or small fire smothered for ten minutes to the peas crispy, and then finally into the oil refining heat, coupled with commonly used seasoning, stir-fry a little can be up, so that the old peas out of the flavor is unique, tasty!