Rotten Meat and Cowpeas is one of the Sichuan home-style dishes, belonging to the Sichuan and Hunan cuisine, which is characterized by its fresh and fragrant taste, spicy but not dry, soft and tender meat, and full of flowery beans. The cowpeas are the focus of the dish and should be cooked but not overcooked to retain their tender texture. Use pork to chop the meat and add spicy seasonings such as chili, ginger, garlic, and bean paste, stir-fry and then add the cowpeas to cook together. This Sichuan delicacy is not only wonderfully flavorful but also nutritious and suitable for all people.

The key to making good authentic rotten meat cowpeas is the combination of fire and seasonings. The fire should be well mastered and should not be too big or too small, otherwise it will be easy to fry or cook the cowpeas. For the choice of seasoning, you can add a variety of seasonings such as bean paste, coriander, pepper, etc. But remember not to add salt because the bean paste and other seasonings are already salty enough. If you prefer a richer taste, you can add ingredients such as shredded meat and fungus to enhance the texture of the dish.

Sichuan people's cool love of spice needs no further explanation. Rotten meat and cowpeas is a typical Sichuan dish, and the timing and manner in which the chili is seasoned is an important step in cooking this dish. When frying the meat foam, you can add some chili peppers to increase the spiciness of the dish. However, for people who like it extra spicy, you can add dried chili peppers or millet chili peppers to increase the spiciness during the cooking process. But regarding the spiciness level should also be adjusted from person to person to their favorite level. Overall, this Rotten Pork and Cowpeas is one of the most classic and best-tasting representatives of Sichuan cuisine, and is a dish worth trying.