Ingredients: 200g peel, 200g Brock pickles, soybean 150g, half onion, ginger, dried pepper 1, pepper noodles, soy sauce, monosodium glutamate, sugar and salt.

Exercise:

1. Soak the soybeans in advance, wash the skins, remove the hairs on them, dice, dice Brooke pickles, soak for several times to remove some salty taste. Chop the dried peppers.

2. Pour oil into the pot. When the oil is hot, put the skin (because there is still some fat on it) in and fry it. Then add onion and ginger and stir-fry until fragrant.

3. Then add soybeans and diced pickles and stir fry.

4. Add chopped pepper, appropriate amount of pepper noodles, sugar and soy sauce, stir fry, add water 1-2, add appropriate amount of salt (because my pickles are basically not salty), cover the pot and stew for about 30-45 minutes, and turn off the heat when the soup is dry.

Let it cool, put it in a fresh-keeping box, and put it in the refrigerator to keep it fresh. Take it. Leave some soup at the end of this dish to ensure the elasticity of freezing! The reason for stewing for more than 30 minutes is to stew the colloid of the skin, and the effect is not good if the time is short.