2. Peel off half or all of the shell.

3. Leave it for about half an hour until the water is discharged.

4. Heat half a pot of oil.

5. When the seven or eight layers of oil are cooked, add the broad beans and start frying. In the process, turn the broad beans frequently with a colander until the broad beans become transparent and float out of the oil surface, and then take out and drain the oil.

6. When the broad beans are slightly cold, sprinkle with salt and pepper and serve.

Note: the frying time should not be too long, and it can be fished out by floating on the oil surface transparently. You can increase or decrease the amount according to the number of broad beans, as long as the oil in the pot is full of broad beans every time.

If you want to store the fried broad beans, wait until the oil is drained, cool them, sprinkle with salt and pepper, and then store them in vacuum, and they will be delicious next time!